Hawaiian Pork Belly Tacos Recipe
spicy thai pepper glaze, grilled pineapple, sriracha slaw, macadamia nuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Grilled Pineapple
Sriracha Slaw
Taco Assembly
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Rub the pork belly with salt, black pepper, spicy Thai chili paste, and honey. Ensure it's evenly coated and let it marinate for at least 1 hour in the refrigerator.
- 2
Cook the Pork Belly
Preheat the oven to 150°C (300°F). Place the marinated pork belly on a baking tray and roast for about 2.5 to 3 hours or until tender. Let it rest for 15 minutes before slicing.
Grilled Pineapple Preparation
- 3
Prepare the Pineapple
Peel, core, and slice the pineapple into rings. Mix brown sugar and cinnamon in a bowl and coat the pineapple rings with the mixture.
- 4
Grill the Pineapple
Preheat a grill or grill pan over medium heat. Grill the pineapple slices for about 2-3 minutes on each side until they are caramelized and have grill marks.
Sriracha Slaw Preparation
- 5
Prepare the Slaw
In a large bowl, combine shredded green cabbage and grated carrot. In a separate bowl, mix sriracha sauce, mayonnaise, and lime juice. Pour the dressing over the cabbage mixture and toss until well combined.
Taco Assembly
- 6
Assemble the Tacos
Take a taco shell and fill it with sliced pork belly, grilled pineapple, and sriracha slaw. Top with chopped macadamia nuts and fresh cilantro.
- 7
Serve
Serve the tacos warm and enjoy with additional sriracha sauce on the side if desired.
