Pork Belly Taco

Not sure what to put your kimchi salsa on first? You can’t miss with crispy pork belly tacos. The rich, juicy pork belly balances perfectly with the tangy kick of kimchi salsa, creating a flavor explosion wrapped in a warm corn tortilla. Whether you’re serving it up for a quick bite or impressing a crew, this taco takes fusion food to the next level—simple, bold, and unforgettable.

1.5 lb pork belly slices

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon honey

2 cloves garlic, minced

1 teaspoon grated ginger

1 teaspoon chili flakes (optional for heat)

12 small corn tortillas

Fresh cilantro for garnish

Sliced radishes for garnish

Lime wedges for serving

In a small bowl, mix soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and chili flakes.

Cut the pork belly slices in half and rub the mixture over them, making sure it’s evenly coated. Let it marinate for at least 30 minutes (or up to overnight for extra flavor).

Heat a heavy skillet (preferably cast iron) over medium-high heat or fire up the grill.

Add a small amount of oil to the skillet or grill, then cook the pork belly slices in a single layer.

Cook for about 4-5 minutes per side, depending on the thickness, until the fat renders, and the edges become crispy.

Flip the slices and cook the other side for another 4-5 minutes. If you’re grilling, aim for even charring on both sides.

Heat the corn tortillas over an open flame or in a dry skillet until lightly charred and warmed through. Keep them wrapped in a towel to stay warm

Place a few slices of crispy pork belly on each corn tortilla, and top with a generous spoonful of the kimchi salsa.

Garnish with fresh cilantro and sliced radishes. Serve with lime wedges on the side for squeezing over the top.

After adding all the veggies, heap on some Kimchi Salsa