Pork Belly Tacos
By Matt Hussey
- Prep
- 10 min
- Cook
- 1 hr 30 min
- Serves
- 4–6
- Difficulty
- Hard
Ingredients
- 2-3 lbs Pork Belly, cubed into bite-sized pieces
- 3-4 tablespoons Blackstone Island Stir Fry seasoning
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons Hoisin sauce
- 1-2 tablespoons rice wine vinegar
- 3-4 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 bag of sliced cabbage
- ½ red pepper, thinly sliced
- ¼ cup soy sauce
- 2 tablespoons honey
- Dash of sesame oil
- 1 tablespoon rice wine vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1-2 green onions, whites sliced for the slaw, greens for garnish
- 10 flour tortillas
- Cilantro, for garnish
- Crispy noodles
- Sriracha Mayo
Directions
- Preheat the pellet grill to 275 degrees Fahrenheit.
- Cube the pork belly into bite-sized pieces.
- Season the pork belly with Blackstone Island Stir Fry seasoning.
- Place the seasoned pork belly on the smoker and smoke for about 1 hour.
- In a bowl, mix together all the sauce ingredients.
- In another bowl, combine all the ingredients for the Asian-ish slaw and mix well.
- Remove the pork belly from the smoker when it's tender.
- Preheat the griddle.
- Place the pork belly on the griddle and add the sauce, stirring until the sauce becomes thick and sticky.
- Warm the tortillas on the griddle or smoker for 1-2 minutes.
- Assemble the tacos by filling each tortilla with pork belly, slaw, sriracha mayo, and crispy noodles.
- Garnish with cilantro and sliced green onions.
