Gochujang Glazed Pork Belly Tacos with Quick Pickled Cucumber & Radish

Gochujang Glazed Pork Belly Tacos with Quick Pickled Cucumber & Radish ingredients

• 2 lbs pork belly, skinless, cut into 1.5-inch cubes
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp neutral oil (e.g., canola, vegetable)
• 0.5 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 2 tbsp water
• 1 large English cucumber, thinly sliced
• 5 medium radishes, thinly sliced
• 0.5 cup rice vinegar
• 2 tbsp sugar
• 0.25 cup water
• 0.5 tsp kosher salt
• 12 small corn or flour tortillas
• 0.25 cup fresh cilantro, chopped
• 1 tbsp sesame seeds, toasted
• 2 whole lime wedges

How to make Gochujang Glazed Pork Belly Tacos with Quick Pickled Cucumber & Radish

1. Preheat your oven to 325°F (160°C). Pat the 2 lbs pork belly cubes thoroughly dry with paper towels. Season them all over with 1 teaspoon of kosher salt and 0.5 teaspoon of black pepper.
2. Heat 1 tablespoon of neutral oil in a large, oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the pork belly cubes in a single layer, working in batches if necessary to avoid overcrowding.
3. Sear the pork belly for 5-7 minutes, turning occasionally, until all sides are deeply golden brown and crispy. This step creates a flavorful crust before roasting.
4. Once seared, transfer the skillet to the preheated oven. Roast the pork belly for 1 hour, or until it is fork-tender and much of the fat has rendered. Carefully drain off any excess rendered fat from the skillet.
5. While the pork belly roasts, prepare the quick-pickled vegetables. In a medium bowl, combine 0.5 cup rice vinegar, 2 tablespoons sugar, 0.25 cup water, and 0.5 teaspoon kosher salt. Whisk until the sugar and salt are fully dissolved.
6. Add the thinly sliced English cucumber and radishes to the pickling liquid. Stir gently to ensure all vegetables are submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to several hours, to allow the flavors to meld.
7. For the Gochujang Glaze, whisk together 0.5 cup gochujang, 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 tablespoons honey (or maple syrup), 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon sesame oil, and 2 tablespoons water in a small bowl until smooth.
8. After 1 hour of roasting, remove the pork belly from the oven. Increase the oven temperature to 400°F (200°C). Pour about half of the prepared gochujang glaze over the pork belly in the skillet, tossing gently to coat each piece.
9. Return the glazed pork belly to the oven and roast for another 10-15 minutes, or until the glaze is bubbling and slightly caramelized. Remove from the oven, toss with the remaining glaze, and roast for a final 5-7 minutes.
10. Remove the pork belly from the oven and let it rest in the skillet for 5 minutes. This allows the glaze to set slightly and the pork to become even more tender.
11. Warm the 12 small corn or flour tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them in a dry skillet over medium heat for 20-30 seconds per side until pliable.
12. To assemble the tacos, place a few pieces of glazed pork belly in each warmed tortilla. Top generously with the drained quick-pickled cucumber and radish slices.
13. Garnish each taco with a sprinkle of 0.25 cup fresh chopped cilantro and 1 tablespoon toasted sesame seeds. Serve immediately with fresh lime wedges on the side for squeezing over the top.

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