Slow-Cooked Korean Tacos

Pork belly is soaked in a soy sauce-ginger marinade, slow-cooked in a Hawaiian barbeque sauce, and seared to make these fusion Korean tacos.

• Preparation Time: 30 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 30 mins
• Calories: 639 Calories

Ingredients

• ½ cup white sugar
• 2 cups water
• ¼ cup soy sauce
• 1 cup kosher salt
• 3 pounds whole pork belly
• 1 (1 inch) piece fresh ginger, sliced
• 2 tablespoons sriracha sauce, or to taste
• 1 bunch cilantro, chopped, or to taste
• 3 cloves clove garlic, chopped
• 14 fluid ounces Hawaiian barbeque sauce
• 2 (12 ounce) packages 6-inch corn tortillas, or as needed
• 2 red bell peppers, sliced, or more to taste
• 1 cup sliced radishes, or to taste
• ½ (12 ounce) jar pickled onions, or to taste

Recipe Instructions

Step 1

Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.

Step 2

Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours.

Step 3

Drain pork belly, discarding marinade; rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Step 4

Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.