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Korean BBQ Pork Belly Tacos

Korean BBQ Pork Belly Tacos

  • Difficulty Easy
  • Time 24 hours
PORK BELLY TACOS // SPICEOLOGY

Korean BBQ Pork Belly Tacos

Ingredients for the tacos:

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

Ingredients for the kimchi:

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

Instructions for kimchi:

  1. Cut cabbage into 1” squares and place in large container.
  2. Dissolve salt in water and add to cabbage.  Cover and let sit in a dark room temperature environment for 24 hours. 
  3. 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.
  4. 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:

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

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