Pork Belly Tacos with Crunchy Slaw

4.49 from 80 votes

Pork belly strips are topped with a crunchy slaw and yum yum sauce.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Asian

Keyword: Pork, tacos

Servings: servings

Calories: 743kcal

Preheat the oven to 375 °F (190°C).
Brush the pork belly strips with olive oil, then sprinkle with salt and pepper.
Place pork belly strips on a baking tray and bake them for 15 minutes.
Remove from oven and turn the strips over. Bake for another 10-15 minutes. Keep an eye on them at the end. Not all strips are the same size so yours might need more or less time. You don't want to overcook them or they'll be dry and tough. They should be slightly caramelized and squishy when poked.
Meanwhile, mix together the brown sugar, soy sauce and hoisin. When the strips are golden and bubbly, remove them from the oven and brush on both sides with the glaze. Return to the oven for 3 more minutes on each side.

Cut the vegetables into matchsticks and combine them in a shallow bowl. Add the vinegar and soy sauce. Stir to coat. Marinate for at least 10 minutes, stirring occasionally.

Heat the corn tortillas in a skillet until pliable. Top with a slice of the pork belly, the crunchy slaw and green onions. Then drizzle the yum yum sauce over the top and serve.

Keep a close eye on the pork strips so they don't overcook. You want the fat to render (become soft), but not cook out entirely. The pieces should be golden, caramelized on top, but squishy to the touch.
You can make a yum yum sauce by combining 1 tbsp mayo with 1/2 tsp soy sauce, 1/2 tsp sriracha.