Slow-Cooked Korean Tacos recipe
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Ingredients
- 3 pounds whole pork belly 2 cups water 1 cup kosher salt ½ cup white sugar ¼ cup soy sauce 3 cloves clove garlic, chopped 1 (1 inch) piece fresh ginger, sliced 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 1 bunch cilantro, chopped, or to taste 2 tablespoons sriracha sauce, or to taste
Nutrition Info
- 639.4 caloriescarbohydrate: 74.9 gcholesterol: 61.7 mgfat: 26.2 gfiber: 6.9 gprotein: 26.8 gsaturatedFat: 8.1 gservingSize: -sodium: 13913.9 mgsugar: 29.5 gtransFat: : -unsaturatedFat: : -
Directions Slow-Cooked Korean Tacos
Directions
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Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.
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.
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).
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.