Soy Sauce

1tbsp Brown Sugar

Rice Wine Vinegar

1tbsp Gochujang (Chili Paste)

2 cloves Minced Ginger

1tbsp Honey

Sesame Oil

Black Pepper

1lb Pork Belly

1 cup Cabbage shredded for slaw

1/4 cup Crushed Peanuts

1/4 cup Chopped Scallions

1/2 Large Cucumber

Bok Choy

Sesame Oil

Vegetable Oil

Fresh Cilantro

Flour Tortillas

Mandarin Oranges

Heaven is a place on earth with these tacos. I’m not sure if it’s the sweet mandarins or the spicy Korean BBQ sauce that does it for me, but oh boy they do not disappoint. I would just like to add that I dropped one on the floor and the dog approves. I made two simple sides based on Korean side dishes called “Banchan” as well. One being a simple cast iron grilled Bok Choy, and the other, a spicy cucumber salad. The recipe for those will be at the end, but for now let’s focus on these juicy tacos.

I started by making the slaw. I used about a cup of shredded cabbage. Add in 1/4 cup crushed peanuts and 1/4 cup chopped scallions. You’re going to want to mix in 2tbsp of vegetable oil and 2tbsp of rice vinegar, followed by 1tsp of sesame oil and 1tbsp of soy sauce. I also added 1tsp of honey.

Let your slaw sit in a bowl on the side and begin on your meat. I sliced my pork belly into slices about an inch wide and 2 inches long. Preheat Oven to 425°. Rub them with salt, pepper and olive oil and place in the oven for 20 minutes. Halfway through flip them over for another 20 minutes. You want them to be crispy and brown on top.

While your meat is in the oven, you’re going to put your sauce pan on low heat and add in 1/4 cup soy sauce, 2tbsp brown sugar 2tsp of honey and 1tbsp Gochujang paste. While stirring add in 1tsp Rice Vinegar, 1tsp minced garlic, 1tsp minced ginger and 1tsp Sesame Oil. Bring to a boil and turn off heat until you’re ready to coat your pork belly.

When the meat is done take it out and turn your sauce back on low heat. This sauce goes a long way so lightly coat each piece in sauce and add two onto a small flour tortilla. Top with slaw, mandarin oranges and cilantro.

These tacos are great on their own but who doesn’t love some good side dishes. I added olive oil into my cast iron skillet with 1 clove minced garlic. I seared the Bok Choy until the leaves wilted and it began to brown. Finish with a little salt and pepper.

Also spicy cucumbers are my new favorite snack. Sliced cucumbers, 1tbsp Gochujang paste, 1tbsp rice vinegar, chili flakes and sprinkle with salt, garlic powder and black pepper along with a heavy sprinkle of sugar to tone down the chili spice. Coat in sesame seeds and enjoy. These are also great after chilling in the fridge.