Smoked Pork Belly Tacos with Sesame Slaw

Today I’m sharing a recipe I have been working on for a while. It is inspired by a multitude of incredible food truck street tacos I have experienced over the last decade while traveling and enjoying the food of different regions. It is a fusion of Asian, Tex-Mex, and barbecue. The smoked pork belly combines deliciously with the crunchy sesame slaw and the acidity of the pickled onions and ginger. The addition of warm corn tortillas ties all the flavors together. This recipe is perfect for when you have your favorite couple of friends over for an evening of drinks on the patio during a warm summer weekend. I recommend serving with margaritas to really set the tone. This will serve 4-6 people depending on your chosen portion size.

Combine the brown sugar and salt into a mixing bowl. Whisk together and set aside.

I was only able to get a rind-on bone-in pork belly. At first, I was frustrated because I typically use the more common boneless, rind-off version. In the end, I was pleasantly surprised as the rind kept the pork belly far juicier than I had experienced before. I also peeled the rind back a bit so that I could get more rub into the fat cap. Place your pork belly in a pyrex baking dish and pour the mixture over the meat. Rub it all over being sure to get into the nooks and crannies. Cover with plastic wrap and throw into the fridge for 24 hours.

Set up your smoker using the wood of your choice (I used apple). I use a Green Egg smoker which I set up for indirect cooking. I also set a pyrex dish full of water on top of the indirect heat insert and placed the cooking grate on top. Get your smoker to a steady 250 F.

Set the pork belly on a roasting rack and make sure it is directly over the water filled baking dish

If using bone-in rind, smoke for 4 hours. If using the more common bonless rind-off pork belly, I recommend 3 hours. When finished take the pork belly out and wrap with foil and let rest for 1 hour.

Now for the fresh elements. I start with the pickled ginger and onion so that it can set in the fridge for a bit and get nice and pickled. Then I will prepare the slaw. Ultimately I would recommend prepping both of these after you have put your pork belly into the smoker, so both of these have a chance to chill in the fridge. The flavors will be much more intense.

Thinly slice the ginger and red onion. Then pour the lemon juice and rice vinegar over the top. Toss the ginger and onions in the mixture to coat. Cover with plastic wrap and throw in the fridge for at least an hour.

Now to start the slaw. First using a microplane, grate the ginger into a mixing bowl.

Now zest the limes.

In another mixing bowl pour in the liquid ingredients: mayo, lime juice, sesame oil, chilli oil and rice vinegar. Whisk until smoothly blended. Salt to taste.

Finely slice the both heads of cabbage, carrots and cilantro then place into the mixing bowl. Pour the sesame dressing mixture over the veggies and fold together with a spatula.

Pour the slaw into a sealed container and throw in the fridge for at least an hour.

Now to build the tacos. Get a nonstick skillet heating up on the stove on medium-high heat. Unwrap the rested pork belly. Using a chef’s knife, slice just under the rind, between the fat cap and the meat. It should easily peel right off. Discard the rind. Now slicing against the grain of the meat, slice off 1/2 inch slices of the belly. Throw a couple of tortillas at a time into the hot skillet and warm them until they start to fluff up, flipping halfway through. This should only take 30 second per pair. Place the tacos into a taco holder, two per slot. Place 2-3 slices of pork belly into each taco.

Now add the ginger and onions.

Finally, place a heaping spoonful of the slaw into the tacos. Serve with a side of Ponzu and a side of Sriracha, or just drizzle it on straight up. I found some really cool taco holders that included sauce cups, so I was able to serve the Ponzu and sriracha on the side, allowing our guests to customize their sauce experience.

I hope you all enjoy this week’s recipe. If you have any questions feel free to email me or DM me on Instagram!

Smoked Pork Belly

INGREDIENTS

Serves: about 4 

• 1-3 pound slab pork belly 

• ¼ cup salt 

• ¼ cup light brown sugar

METHOD

1. Place the salt and sugar into a mixing bowl and whisk together.

2. Rub the mixture all over the pork belly.

3. Place the pork belly in an airtight container or wrap with plastic wrap and refrigerate for 24 hours.

4. Set up your smoker for indirect heating if using a Green egg or Kamado joe. I used applewood for the smoke. Place a baking dish under the cooking grate and fill it with water. Get your smoker to a steady 250 F.

5. Place the pork belly on a roasting rack and set it on top of the grate over the dish of water.

6. Smoke for 4 hours and do not open the smoker until it is done.

7. When finished take the pork belly out of the smoker and wrap it with foil. Allow to rest for an hour.

8. I was only able to get rind-on bone-in pork belly. I was pleasantly surprised to find a much juicier and more flavorful end product than when I have used boneless rind-off pork belly. If you do use the latter, I would recommend reducing the cooking time to 3 hours.

9. Once rested slice the pork belly and serve

Sesame Slaw

INGREDIENTS

• 1 head napa cabbage finely sliced

• 1 head green cabbage finely sliced 

• 2 carrots julienned (finely sliced)

• 1 bunch fresh cilantro leaves and stems chopped

• 1 knob ginger finely grated

• Zest of 2 limes

• ¼ cup lime juice

• ¼ cup toasted sesame seeds

• 3 cups mayonnaise

• ¼ cup rice vinegar

• 2 tablespoons toasted sesame oil

• 1 tablespoon chili oil

METHOD

1. Using a microplane, grate the ginger into a mixing bowl.

2. Zest the limes into the mixing bowl.

3. Finely slice both heads of cabbage, carrots, and cilantro then place into the mixing bowl.

4. In another mixing bowl pour in the liquid ingredients: mayo, lime juice, sesame oil, chili oil and rice vinegar. Whisk until smoothly blended. Salt to taste.

5. Pour the dressing over the vegetables and fold together with a spatula

6. Place in a sealed container and refrigerate for at least an hour before serving

Pickled ginger and red onions

INGREDIENTS

• 1 red onion finely sliced

• 1 knob ginger peeled and finely sliced

• Juice of 1 lemon 

• ¼ cup rice vinegar 

METHOD

1. Pour the lemon juice and rice vinegar into a bowl.

2. Place the sliced ginger and onions into the bowl and coat with the lemon and vinegar mixture.

3. Cover with plastic wrap and refrigerate for at least an hour before serving.

Building the tacos

INGREDIENTS

• 24 corn tortillas homemade is better, store bought is fine

• 4- 3 slot steel taco holders

• Sliced pork belly

• Sesame slaw

• Pickled ginger and onions

• Kikkoman Ponzu sauce

• Sriracha

METHOD

1. In a nonstick pan warm the tortillas over medium-high heat until they start to puff up.

2. Place two tortillas into each taco holder slot.

3. First place in 2-3 slices of the pork belly.

4. Next, place a few slices of both the pickled ginger and onions.

5. Finally, place a heaping spoonful of the slaw into the tacos.

6. Serve with a side of Ponzu and a side of Sriracha, or just drizzle it on straight up.