BANH MI TACOS Recipe

Marinate and Cook

In a bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and black pepper. Add the pork belly and marinate for at least 1 hour. Preheat oven to 300°F (150°C) and roast the pork belly for about 2 hours until tender.

Pickle the Carrots

In a saucepan, combine rice vinegar, sugar, and salt. Bring to a simmer until sugar dissolves. Pour over the julienned carrots in a jar and let cool. Refrigerate for at least 1 hour before using.

Mix Pico Ingredients

In a bowl, combine diced pineapple, diced mango, red onion, chopped cilantro, and lime juice. Toss well and set aside.

Combine Ingredients

In a small bowl, mix mayonnaise and Sriracha sauce together until well combined.

Build the Tacos

Warm the flour tortillas. Slice the cooked pork belly and place a few slices on each tortilla. Top with spring mix, pickled carrots, fruit pico, and drizzle with Sriracha mayo. Serve immediately.