Korean Pork Belly Tacos
I had a Korean roommate in college and her mom used to pack us “Korean Tacos” for the school week long before it was a mainstream thing. She used Bulgogi meat and topped it with onions, grilled king oyster mushrooms and pickled jalapeños/carrots. It was a flavor explosion. I had some leftover pork belly I needed to use so here’s my take on this savory fusion dish.
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (8-10 Tacos)
1 LB PORK BELLY, SLICED IN BITE SIZES
1 TSP GARLIC, MINCED
1 TSP GINGER, MINCED
2 TABLESPOON KOREAN HOT PEPPER PASTE (GOCHUJANG)
2 TBSP HONEY
2 TBSP SOY SAUCE
2 TBSP SESAME OIL
CORN TORTILLAS, WARMED
WHITE ONION, CHOPPED
CILANTRO, CHOPPED
PICKLED JALAPEÑOS, SLICED
Instructions
Marinate the pork, garlic, ginger, gochujang, honey, soy sauce and sesame oil for 15 minutes. While waiting, prep other ingredients.
Cook the marinated pork in a pan for about 5 minutes until cooked through and edges are crispy. Place on tortillas and top with onion, cilantro and jalapeños.