Pork Belly Tacos Recipe

Prepare and marinate

Slice the pork belly into 1/4-inch thick strips or bite-sized pieces. In a bowl, combine soy sauce, brown sugar, gochujang, minced garlic, minced ginger, rice vinegar, sesame oil and 60 ml water. Mix until sugar dissolves. Add pork pieces, toss to coat, cover and refrigerate for at least 30 minutes, ideally 2 hours (up to overnight).

Cook pork belly

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon vegetable oil. Remove pork from marinade (reserve marinade) and sear pieces in a single layer without crowding for 2–3 minutes per side until browned and some edges are crisp. Work in batches if needed.

Finish with glaze

After searing all pieces, reduce heat to medium, return all pork to the pan, pour reserved marinade over, and simmer for 4–6 minutes, stirring occasionally, until sauce thickens and coats the pork and pork is caramelized and cooked through. If sauce reduces too quickly, add a splash of water. Taste and adjust seasoning. Keep warm.

In a jar or bowl, combine 3 tablespoons rice vinegar, 3 tablespoons water, 1 teaspoon sugar and 1 teaspoon salt. Stir until sugar and salt dissolve. Add julienned carrots and 2 tablespoons thinly sliced scallion whites. Press down so liquid covers carrots. Let sit at least 20 minutes at room temperature (or refrigerate up to 24 hours) to develop tang. Drain lightly before assembling tacos.

Heat a large skillet over medium heat and add butter and olive oil. Add thinly sliced fennel, sprinkle 1 teaspoon sugar (optional), 1 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, for 10–15 minutes until fennel is soft and edges are golden-brown and caramelized. If pan gets dry, add a tablespoon of water or lower heat. Remove from heat and stir in chopped fennel fronds if using.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon gochujang, 1/2 teaspoon sriracha (if using), 1 teaspoon lime juice, 1/4 teaspoon sesame oil and 1/4 teaspoon salt until smooth. Taste and adjust spice or acidity. Refrigerate until ready to use.

Prepare sourdough: If slices are thick, thinly slice or lightly toast them. For a more taco-like base, warm sourdough slices in a 375°F (190°C) oven for 5–7 minutes or toast in a skillet until slightly crisp but still pliable.

Assemble tacos: Spread about 1 teaspoon spicy mayo on each sourdough slice. Top with 1–2 tablespoons caramelized fennel, then 2–3 pieces of the Korean BBQ pork belly (about 2–3 tablespoons pork per slice). Add a small handful (about 1 tablespoon) of pickled carrots and a sprinkle of thinly sliced scallion greens. Garnish with chopped fennel fronds and a grind of black pepper and a pinch of salt if desired.

Serve: Arrange tacos on a platter and serve immediately with lime wedges on the side for squeezing over. Leftover components can be stored separately (pork up to 3 days refrigerated, pickles up to 1 week, mayo up to 4 days).