Gochujang Pork Belly Tacos with Kimchi Slaw

Gochujang Pork Belly Tacos with Kimchi Slaw ingredients

• 1.5 lbs skin-on pork belly
• 2 tbsp soy sauce
• 3 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or brown sugar
• 1 inch piece fresh ginger
• 2 cloves garlic
• 1 cup water or chicken broth
• 4 cups napa cabbage
• 0.5 cup kimchi
• 0.5 cup carrots
• 0.25 cup mayonnaise
• 1 tsp gochujang
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 0.5 tsp sugar
• pinch salt
• 12 corn tortillas
• 0.25 cup fresh cilantro
• 1 tsp sesame seeds

How to make Gochujang Pork Belly Tacos with Kimchi Slaw

1. Score the skin of the 1.5 lbs skin-on pork belly in a crosshatch pattern without cutting into the meat. Pat the pork belly very dry with paper towels.
2. Prepare the marinade: In a bowl, whisk together 2 tablespoons soy sauce, 3 tablespoons gochujang, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon honey (or brown sugar), grated 1 inch fresh ginger, and minced 2 cloves garlic.
3. Rub the marinade generously over all sides of the pork belly. Place in a baking dish, cover, and refrigerate for at least 30 minutes, or preferably 2-4 hours to allow flavors to meld.
4. Preheat your oven to 325°F (160°C). Transfer the marinated pork belly to a baking dish with the skin side up. Add 1 cup water or chicken broth to the bottom of the dish.
5. Bake for 1 hour 45 minutes to 2 hours, or until the pork belly is very tender when pierced with a fork. The internal temperature should reach at least 165°F (74°C).
6. While the pork belly cooks, prepare the kimchi slaw. Shred 4 cups napa cabbage, thinly slice 0.5 cup kimchi, and grate 0.5 cup carrots into a large bowl.
7. For the slaw dressing: In a separate small bowl, whisk together 0.25 cup mayonnaise, 1 teaspoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon lime juice, 0.5 teaspoon sugar, and a pinch of salt until smooth.
8. Pour the dressing over the slaw ingredients and toss well to combine. Cover and refrigerate until ready to serve.
9. Once the pork belly is tender, increase the oven temperature to 400°F (200°C). Return the pork belly to the oven and roast for an additional 15-20 minutes, or until the skin is crispy and golden brown.
10. Remove the pork belly from the oven and let it rest on a cutting board for 10 minutes before slicing. This allows the juices to redistribute for a more tender result.
11. While the pork belly rests, warm the 12 corn tortillas according to package directions (e.g., in a dry skillet or microwave).
12. Slice the pork belly into small, bite-sized pieces. Assemble the tacos by placing sliced pork belly into each warm tortilla, topping with a generous spoonful of kimchi slaw, and garnishing with 0.25 cup fresh cilantro and 1 teaspoon sesame seeds.
13. Serve immediately and enjoy the vibrant flavors.

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