Hoisin Pork Belly Tacos
Hoisin pork belly tacos marinated with hoisin sauce, super crispy and topped with pickled daikon radish, cucumber and carrots. Add your favorite taco topping and dig in!
Before and after the marinade. The longer the pork belly marinades the better. Vacuum seal it up and put it in the fridge for 24 hours.
Make extra marinade to brush on the pork belly while it’s cooking or use it at the end while broiling. Definitely a flavor bomb!
Finished pork belly after putting it in the broiler to make it extra crispy.
Next to the pork belly you must have a good tortilla. I made a hybrid of mostly corn with a little all-purpose flour to create a softer tortilla. Here is the recipe. If you afraid to tackle homemade tortillas just pick some up at your local Mexican market or the closest grocery store. Here is the video for my homemade corn tortillas.
Here some of my favorite condiments. Chopped cilantro, lime wedges, and red onion.
Pork belly tacos are so rich that they need acid, crunch and a creamy element. This is cabbage from my garden, and a sriracha Kewpie mayo sauce. Plus, extra sriracha in case someone likes more heat.
A must is pickled daikon, carrots and cucumber. I will link to the recipe here.
Hoisin Pork Belly Tacos
Ingredients
- 1.5 lbs pork belly
- 1/4 cup hoisin sauce
- 1 tbsp garlic-minced
- 1 tbsp ginger-paste
- 3 splashes fish sauce
- 12 oz chicken broth
Sriracha Mayo
- 1/2 cup Kewpie Mayo (Japanese) or mayonaisse
- 1.5 tsp sriracha
Condiments
- 1 bunch cilantro-chopped
- 2-3 limes-cut into wedges
- 1/4 head cabbage-sliced thin
- 1/2 red onion-sliced thin
- 12 corn tortillas-store bought or see the link to make your own
- Pickled daikon-Click here for the recipe
Instructions
- Whisk the marinade ingredients together except the chicken broth. Pat the pork belly dry and place in a vacuum seal bag or a gallon ziploc bag. Add the marinade to the bag and coat the pork belly on all sides. Seal bag.
- Put pork belly in the fridge and marinade up to 24 hours. The longer the better the flavor will be.
- Preheat oven to 350'
- Place a rack in a roasting pan-spray both with cooking spray for easy clean up. Roast for 60 minutes.
- Remove the pork belly from the oven. Pour the chicken broth in the bottom of the roasting pan. Roast for another 60 minutes.
- Carefully remove the pan from the oven and pour off the broth. Or for easy cleanup use another pan lined with foil. Turn the oven to broil and broil the pork belly for 15 minutes. Watch it carefully so it doesn't burn.
- Rest the pork for 20 minutes, then slice it.
Sriracha Mayo
- Mix together the mayo and sriracha. Set it out with a spoon to drizle on your tacos
Serve
- I like to set all the condiments on the table and let everyone make their own tacos. Don't forget to warm the tortillas.