Best Pork Belly Kimchi Tacos Recipes

Korean-Style Pork Belly Nachos Recipe by Tasty image

Provided by Tasty

Categories Lunch

Yield 6 servings

Number Of Ingredients 16

1 lb pork belly
2 cloves garlic, minced
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons red pepper powder
1 tablespoon honey
⅓ cup kimchi juice
2 cups tortilla chips
1 cup cheddar cheese
1 cup monterey jack cheese
1 cup kimchi, chopped
½ cup red onion, chopped
⅓ cup sour cream
¼ cup kimchi juice
¼ cup tomato, diced
¼ cup scallion, minced

Steps:

Combine pork belly slices with garlic, soy sauce, red pepper powder, honey, and ⅓ cup (80 ml) kimchi juice. Mix until the pork belly is coated in red.
Pan-fry pork belly until fat has rendered and crispy.
Assemble your nachos. In a skillet, lay down a layer of tortilla chips, sprinkle on the cheeses, add chopped kimchi, toss on the cooked pork belly, top with some chopped red onions. Repeat.
Melt the cheeses under the broiler until crispy and bubbly.
Mix together the sour cream and remaining ¼ cup (60 ml) kimchi juice and drizzle on top of the nachos.
Enjoy!

Nutrition Facts : Calories 912 calories, Carbohydrate 44 grams, Fat 70 grams, Fiber 5 grams, Protein 27 grams, Sugar 6 grams

Grilled Pork Belly Tacos image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 12

1/4 cup soy sauce
2 tablespoons cider vinegar
1 tablespoon adobo sauce
1 tablespoon honey
2 teaspoons tamarind paste
1/2 teaspoon ground cumin
2 scallions, sliced
1 pound slab pork belly, sliced into 1/4-inch thick pieces
Oil, for oiling the grill
Corn tortillas, warmed
Fresh cilantro leaves, for serving
Lime wedges, for serving

Steps:

For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours.
Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side.
For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.

Grilled Pork Belly and Kimchi image

Provided by Susan Kim

Time 35m

Yield 4 servings

Number Of Ingredients 8

3 Tbsp. vegetable oil, divided, plus more for grill
2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs
Kosher salt
1 (16-oz.) jar whole Napa cabbage kimchi, drained, halved lengthwise
2 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
1 tsp. light or dark brown sugar
Perilla leaves, red leaf lettuce, and ssamjang (for serving)

Steps:

Prepare a grill for medium heat; oil grate with vegetable oil. Place 2 lb. 8"-10"-long skin-on pork belly, sliced into ½"-thick slabs, in a large bowl and season with kosher salt. Drizzle with 1 Tbsp. vegetable oil and turn to coat.
Place one 16-oz. jar whole Napa cabbage kimchi, drained, halved lengthwise, in a medium bowl and drizzle with remaining 2 Tbsp. vegetable oil.
Whisk 2 Tbsp. soy sauce, 1 Tbsp. apple cider vinegar, and 1 tsp. light or dark brown sugar in a small bowl until sugar is dissolved.
Grill pork belly, turning every 1-2 minutes, until golden brown and cooked through, 10-12 minutes. Transfer to a platter and drizzle soy sauce mixture over.
Grill kimchi until charred in spots, about 5 minutes per side. Transfer to platter with pork belly and arrange perilla leaves and red leaf lettuce alongside.
Place some ssamjang in a small bowl. Set out platter with kitchen shears so guests can cut pork belly and kimchi into bite-size pieces for wrapping in lettuce with a perilla leaf and a bit of ssamjang.