• 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.