Pork Belly Tacos + Spicy Mayo and Sesame Ginger Slaw
An absolutely delicious Pork Belly Taco recipe + sesame ginger slaw and spicy mayo! Smoked or roasted pork belly options!
Ingredients
Crispy Pork Belly (see Notes for Smoked version):
- 1 pound pork belly slab can use up to 2lbs
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
Sesame Ginger Slaw:
- 1 ½ cups green cabbage chopped
- 1 cup purple cabbage chopped
- 1 cup carrots julienned
- ½ cup green onions sliced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce sub tamari or coconut aminos
- 2 teaspoons garlic minced
- 1 teaspoon coconut sugar
- 1 teaspoon extra virgin olive oil sub avocado oil
- 1 teaspoon lime juice
- ¼ teaspoon ginger minced
- ¼ teaspoon fish sauce
- ¼ teaspoon sesame oil
Spicy Mayo:
- ½ cup mayonnaise
- 1 tablespoon sriracha
Serving:
- street taco flour tortillas or corn tortillas - whatever you prefer
- green onions sliced (for garnish)
Instructions
- Prep Oven: Preheat oven to 450℉.
- Prep Pork Belly: Place 1 pound pork belly slab on a large plate and score, criss-crossed, with a sharp knife on the fat side (being careful not to cut into the meat) and rub all over with salt and pepper.
- Bake: Place pork belly in a large cast iron skillet (or other oven-safe pan), fat side up. Bake pork belly, middle rack and uncovered, for 50 minutes; carefully baste halfway through with juices in the pan. Drop oven temperature to 250℉ and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool.
- Cut: Use a sharp knife and cutting board to cut the cooked pork belly into bite-sized pieces.
- Make Slaw: In a large bowl, add 1 ½ cups green cabbage, 1 cup purple cabbage, 1 cup carrots, and ½ cup green onions. Toss to combine. Put 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 teaspoons garlic, 1 teaspoon coconut sugar, 1 teaspoon extra virgin olive oil, 1 teaspoon lime juice, ¼ teaspoon ginger, ¼ teaspoon fish sauce, & ¼ teaspoon sesame oil in a separate small bowl. Mix to combine and then pour over the cabbage mixture; give it all a good toss. For best results, let sit for about 15-30 minutes, then serve.
- Make Spicy Mayo: Combine ½ cup mayonnaise and 1 tablespoon sriracha in a small bowl. Mix. Taste and add any additional sriracha, as desired.
- Assemble Tacos: Take a tortilla (flour or corn) and pack with as much slaw, pork belly and spicy mayo (optional) as desired! Enjoy!
Notes
- Pork Belly Note: just a note that you do not cut up the pork belly - you cook at as a whole slab and then cut it up after cooking.
- Smoked Pork Belly: you can also make smoked pork belly, if you want! A delicious alternative!
- Tortillas: we used small street taco tortillas, but feel free to use any flour tortillas, corn tortillas, or gluten-free tortillas.
- Other Add-ins or Toppings: sliced raw red onion, jalapeño, fresh cilantro, lime wedges, quick pickled onions, would all be amazing with this!
- Leftovers: store leftover pork belly in an airtight container in the fridge for up to 3 days. Reheat on the stove top in a cast iron skillet.
Nutrition
Calories: 425kcal | Carbohydrates: 17g | Protein: 8g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 918mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2922IU | Vitamin C: 16mg | Calcium: 62mg | Iron: 2mg
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