Slow-Cooked Korean Tacos Recipe

Name: Slow-Cooked Korean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds whole pork belly; 2 cups water; 1 cup kosher salt; 1/2 cup white sugar; 1/4 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; 1/2 (12 ounce) jar pickled onions, or to taste; 1 bunch cilantro, chopped, or to taste; 2 tablespoons sriracha sauce, or to taste

Servings: persons

3 pounds whole pork belly
2 cups water
1 cup kosher salt
1/2 cup white sugar
1/4 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
1/2 (12 ounce) jar pickled onions, or to taste
1 bunch cilantro, chopped, or to taste
2 tablespoons sriracha sauce, or to taste

1
Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.
2
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.
3
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).
4
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.

1021

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 pounds whole pork belly, 2 cups water, 1 cup kosher salt, 1/2 cup white sugar, and more.

Yes, Slow-Cooked Korean Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Korean Tacos

How did you like this recipe?

Frequently Asked Questions