Korean Pork Belly Tacos
Time to spice up your normal taco night at home! Check out these Korean pork belly tacos with fresh cucumbers, kimchi. and our Red Rooster Sweet Chili sauce.
Korean Pork Belly Tacos
PS Seasoning
6-Apr
30 minutes
12-15 minutes
Korean
Pork
Time to spice up your normal taco night at home! Check out these Korean pork belly tacos with fresh cucumbers, kimchi. and our Red Rooster Sweet Chili sauce.
Ingredients
2 LB – Pork Belly
1 Cu – Black Belt Korean BBQ Sauce
1 – Cucumber
2 T – Gochujang
3 T – Rice Wine Vinegar
1 T – Sugar
2 T – Soy Sauce
1 T – Garlic, chopped
1 C – Kimchi
8-12 – Corn Tortillas
¾ C – Mayo
½ C – Red Rooster Sweet Chili Sauce
½ t – Kosher Salt
1 T – Rice Vinegar
Green Onion for Garnish
Directions
- Slice the pork belly as thin as possible and place it in a bowl.
- Pour in the Black Belt BBQ sauce and marinate the meat for 3-4 hours.
- While the pork is marinating make the marinated cucumbers and bang bang sauce.
- Cut the cucumber in ½ lengthwise and use a spoon to remove the seeds.
- Slice the cucumber very thin, about 1/8”.
- In a bowl, combine the Rice vinegar, gochujang, sugar and soy sauce and then stir together.
- Add the sliced cucumber to the bowl and set in the fridge until ready to use.
- In another bowl, combine the mayo, Red Rooster, 1 TB rice vinegar and salt. Stir until well mixed. This is the bang bang sauce.
- Heat the flattop to 375 degrees.
- Sear off the pork belly, flipping occasionally until fully cooked and slightly charred.
- Heat the tortillas and then build your tacos.
- Place a small amount of kimchi on the tortilla followed by an ounce or two of cooked pork belly. Top with some of the marinated cucumbers and a drizzle of bang bang sauce.
- Garnish with chopped green onion and enjoy!
