If Pigs Could Fly Recipe
fried pork belly tacos tossed in an Asian glaze, topped with slaw, wasabi cream sauce drizzle, & fried rice noodles
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Ingredients
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Taco Ingredients
Method
Preparation Directions
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and pepper. Place it in a roasting pan and cover it with foil. Roast for 2.5 to 3 hours until tender. Let it cool slightly, then slice it into bite-sized pieces.
Make the Asian Glaze
In a small saucepan, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame seeds. Bring to a boil and then reduce to a simmer for about 10 minutes until slightly thickened. Remove from heat.
Prepare the Slaw
In a large bowl, combine shredded cabbage, shredded carrot, and chopped cilantro. In a separate small bowl, whisk together rice vinegar, sesame oil, and salt. Pour the dressing over the slaw and toss to combine.
Make the Wasabi Cream Sauce
In a medium bowl, mix together sour cream, wasabi paste, lime juice, and salt to taste. Adjust the level of wasabi according to your preference.
Fry the Pork Belly
In a skillet, heat a bit of oil over medium-high heat. Add the sliced pork belly pieces and fry until crispy and golden brown, about 3-5 minutes.
Assemble the Tacos
Warm the corn tortillas in a dry skillet. Layer the crispy pork belly on each tortilla, top with slaw, drizzle with wasabi cream sauce, and finish with fried rice noodles.