Pork Belly Tacos Recipe
hoisin + napa + pickle
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Ingredients
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Pork Belly
Taco Components
Pickling Mixture
Method
Pork Belly Preparation
- 1
Prepare the Marinade
In a bowl, mix together soy sauce, hoisin sauce, brown sugar, minced garlic, minced ginger, and black pepper.
- 2
Marinate the Pork
Place the pork belly in a resealable bag or dish and pour the marinade over it. Seal and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
- 3
Cook the Pork Belly
Preheat your oven to 150°C (300°F). Remove the pork belly from the marinade and place it in a baking dish. Cover with foil and roast for about 3 hours, until tender.
- 4
Crisp the Pork
After roasting, increase the oven temperature to 220°C (425°F). Remove the foil and roast for an additional 30 minutes, until the skin is crispy.
- 5
Rest and Slice
Remove the pork belly from the oven and let it rest for 15 minutes. Slice it into bite-sized pieces.
Pickling Mixture Preparation
- 6
Prepare the Pickling Liquid
In a small saucepan, combine rice vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 7
Assembling the Tacos
- 8
Prepare the Tacos
Warm the corn tortillas in a dry skillet over medium heat until pliable.
- 9
Assemble the Tacos
Layer napa cabbage, sliced pork belly, pickled radishes, and carrots on each tortilla. Top with chopped cilantro.
- 10
Serve
Serve the tacos with lime wedges on the side for squeezing over the top. Enjoy!