Pork Belly Street Tacos Recipe
Pork Belly, Asian Soy Slaw, Peanut Dressing, Herbs & Flour Tortillas
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Ingredients
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Pork Belly
Asian Soy Slaw
Peanut Dressing
Tortillas
Herbs
Method
Cooking the Pork Belly
- 1
Prepare and Season the Pork
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a criss-cross pattern, ensuring you don’t cut into the meat. Rub the pork belly with salt, black pepper, and garlic powder on all sides.
- 2
Marinate the Pork
Place the seasoned pork belly in a shallow dish. Pour the soy sauce and sprinkle the brown sugar over the meat. Cover and let it marinate in the fridge for at least 1 hour or preferably overnight.
- 3
Roast the Pork
Transfer the marinated pork belly to a roasting pan. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender and the skin is crispy. Allow it to rest for 15 minutes before slicing.
Making the Asian Soy Slaw
- 4
Prepare the Vegetables
In a large bowl, combine shredded cabbage, grated carrot, sliced green onions, and chopped cilantro.
- 5
Make the Dressing
In a separate bowl, whisk together rice vinegar, sesame oil, soy sauce, and sugar until well combined.
- 6
Combine Slaw and Dressing
Pour the dressing over the vegetable mixture and toss well to combine. Set aside to let the flavors meld.
Preparing the Peanut Dressing
- 7
Mix the Peanut Dressing
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, and water until smooth and creamy. Adjust the thickness with more water if needed.
Assembling the Tacos
- 8
Warm the Tortillas
In a dry skillet over medium heat, warm the flour tortillas for about 30 seconds on each side until pliable.
- 9
Assemble the Tacos
Slice the roasted pork belly into thin pieces. Place a few slices on each warmed tortilla, top with the Asian soy slaw, drizzle with peanut dressing, and garnish with fresh cilantro and mint.
- 10
Serve
Serve the tacos immediately while warm, with additional peanut dressing on the side.