Korean Pork Belly Tacos

Ingredients

For the Pork Belly

• 2–3 lbs Swift Pork Belly, sliced

Korean Marinade

• ⅓ cup soy sauce
• 2 tbsp gochujang
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 5 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp brown sugar
• 2 green onions, sliced

Sesame Slaw

• 3 cups shredded cabbage
• 1 carrot, julienned or shredded
• 2 green onions, sliced

Slaw Dressing

• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1 tsp soy sauce
• 1 tsp lime juice
• Salt, to taste

Gochujang Sauce

• ¼ cup mayonnaise
• 1 tbsp gochujang
• 1 tbsp lime juice
• 1 tsp sesame oil

For Serving

• Eggroll wrappers, fried into taco shells
• Optional: kimchi

Instructions

1. In a bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, ginger, brown sugar, and green onions.
2. Add the pork belly and toss to coat evenly. Cover and refrigerate for 2–4 hours.
3. Preheat a smoker or grill to 250°F. Smoke the pork belly until tender, about 2½–3 hours, then finish over higher heat or directly over the flame to caramelize the edges until lightly crisp.
4. While the pork cooks, combine cabbage, carrot, and green onions in a large bowl.
5. Whisk together the rice vinegar, sesame oil, honey, soy sauce, lime juice, and salt. Toss with the slaw until evenly coated.
6. In a small bowl, stir together mayonnaise, gochujang, lime juice, and sesame oil to make the sauce.
7. Fry eggroll wrappers until golden and crisp, shaping them into taco shells while still warm.
8. Slice the pork belly into bite-sized pieces.
9. Fill each crispy shell with pork belly, top with sesame slaw, drizzle with gochujang sauce, and garnish with kimchi if desired.