Korean BBQ Pork Belly Tacos
- Recipe by:Β Chef Aaron Fish, Chef de Cuisine |Β Eat Good Group
- Difficulty level: Easy
Ingredients for the tacos:
- 3 tortillas, warmed
- 9 each 1β pieces cooked pork belly
- 4 tablespoons of Spiceology Korean BBQ
- Β½ cup Purple Haze Kimchi
- ΒΌ cup chopped pineapple, tossed in Spiceology Maui Wowee Hawaiian Rub and grilled
- 2 fl oz cilantro yogurt
- cilantro
Ingredients for the kimchi:
- 1 head napa cabbage
- ΒΌ cup salt
- 1-gallon water
- ΒΌ cup Spiceology Purple Haze
- 3 tablespoons fish sauce
- 1 tablespoon grated ginger
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
Instructions for kimchi:
- Cut cabbage into 1β 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.
Instructions for tacos:
- Fry pork belly until crispy. Remove from oil and toss in Spiceology Korean BBQ seasoning.
- Warm Tortillas and place about Β½ fl oz of yogurt on each tortilla.
- Place 3 pieces of cooked pork belly on each tortilla.
- Then divide the kimchi between the tortillas and the pineapple.
- Top with cilantro and eat, because they are delicious and you love tacos.
![Korean BBQ Pork Belly Tacos](https://spiceology.com/wp-content/uploads/2020/09/korean-bbq-pork-belly-tacos.jpg)