Korean BBQ Pork Belly Tacos

Name: Korean BBQ Pork Belly Tacos
Prep time: 20 min
Cook time: 24 h
Total time: 24 h 20 min
Yield: 3
Cuisine: Asian
Ingredients: 3 tortillas, warmed; 9 each 1” pieces cooked pork belly; 4 tablespoons of Spiceology Korean BBQ; ½ cup Purple Haze Kimchi; ¼ cup chopped pineapple, tossed in Spiceology Maui Wowee Hawaiian Rub and grilled; 2 fl oz cilantro yogurt; cilantro; 1 head napa cabbage; ¼ cup salt; 1-gallon water; ¼ cup Spiceology Purple Haze; 3 tablespoons fish sauce; 1 tablespoon grated ginger; 2 tablespoons brown sugar; 4 cloves garlic, minced

Aaron Fish | Fish Food

Servings

3

Prep Time

20 minutes

Cook Time

24 hours

Cuisine

Asian

Ingredients

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3 tortillas, warmed
9 each 1” pieces cooked pork belly
4 tablespoons of Spiceology Korean BBQ
½ cup Purple Haze Kimchi
¼ cup chopped pineapple, tossed in Spiceology Maui Wowee Hawaiian Rub and grilled
2 fl oz cilantro yogurt
cilantro

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1 head napa cabbage
¼ cup salt
1-gallon water
¼ cup Spiceology Purple Haze
3 tablespoons fish sauce
1 tablespoon grated ginger
2 tablespoons brown sugar
4 cloves garlic, minced

Directions

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Cut cabbage into 1” squares and place in large container.
Dissolve salt in water and add to cabbage.
Cover and let sit in a dark room temperature environment for 24 hours.
Strain cabbage mix and wash in a colander, rinsing well.
Squeeze out any excess water and place in a bowl.
Add remaining ingredients and mix well.
Place in a covered container in a dark room temperature environment for at least another 24 hours and up to 3 days.
Refrigerate and use within 1 month.

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Fry pork belly until crispy. Remove from oil and toss in Spiceology Korean BBQ seasoning.
Warm Tortillas and place about ½ fl oz of yogurt on each tortilla.
Place 3 pieces of cooked pork belly on each tortilla.
Divide the kimchi between the tortillas and the pineapple.
Top with cilantro and eat, because they are delicious and you love tacos.