Slow-Cooked Korean Tacos recipe

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Ingredients

3 pounds whole pork belly
2 cups water
1 cup kosher salt
½ cup white sugar
¼ cup soy sauce
3 cloves clove garlic, chopped
1 (1 inch) piece fresh ginger, sliced
14 fluid ounces Hawaiian barbeque sauce
2 (12 ounce) packages 6-inch corn tortillas, or as needed
2 red bell peppers, sliced, or more to taste
1 cup sliced radishes, or to taste
½ (12 ounce) jar pickled onions, or to taste
1 bunch cilantro, chopped, or to taste
2 tablespoons sriracha sauce, or to taste

Nutrition Info

639.4 calories
carbohydrate: 74.9 g
cholesterol: 61.7 mg
fat: 26.2 g
fiber: 6.9 g
protein: 26.8 g
saturatedFat: 8.1 g
servingSize: -
sodium: 13913.9 mg
sugar: 29.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.

  2. Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours.

  3. Drain pork belly, discarding marinade, rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  4. Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.

Recipe Yield

8 tacos

Recipe Note

Korea meets Mexico! And they are friends when nestled in a tortilla!

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