Korean-Style Grilled Pork Belly Tacos with Spicy Mango Slaw

Name: Korean-Style Grilled Pork Belly Tacos with Spicy Mango Slaw
Prep time: 35 min
Cook time: 15 min
Yield: 4

korean pork-belly tacos mango-slaw fusion grilled spicy asian-mexican dinner

Main Dishes

Succulent Korean-marinated pork belly grilled to crispy perfection, served in warm tortillas with vibrant spicy mango slaw. This Korean-Mexican fusion creates an irresistible combination of sweet, spicy, and savory flavors in every bite.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 35 Cook: 15

Ingredients

600g1.3 lb pork belly, skin removed, sliced 1cm thick
60ml1/4 cup soy sauce
45g3 tbsp brown sugar
30ml2 tbsp gochujang (Korean chili paste)
15ml1 tbsp sesame oil
4 cloves4 cloves garlic, minced
15g1 tbsp fresh ginger, grated
30ml2 tbsp rice vinegar
1 large (300g)1 large (10 oz) ripe mango, julienned
200g3 cups green cabbage, thinly shredded
1 large1 large carrot, julienned
11 jalapeño, finely minced
45ml3 tbsp fresh lime juice
15ml1 tbsp honey
45ml3 tbsp mayonnaise
12 small12 small corn tortillas
4 stalks4 stalks scallions, sliced
30g1/2 cup fresh cilantro, chopped
15g2 tbsp toasted sesame seeds
for servingfor serving lime wedges
to tasteto taste salt

Instructions

In a bowl, whisk together 60ml1/4 cup soy sauce, 45g3 tbsp brown sugar, 30ml2 tbsp gochujang (Korean chili paste), 15ml1 tbsp sesame oil, 4 cloves4 cloves garlic, 15g1 tbsp fresh ginger, and 30ml2 tbsp rice vinegar to make marinade.
Place 600g1.3 lb pork belly slices in a shallow dish and pour marinade over. Turn to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in refrigerator.
For the slaw, combine 1 large (300g)1 large (10 oz) ripe mango, 200g3 cups green cabbage, 1 large1 large carrot, and 11 jalapeño in a large bowl.
In a small bowl, whisk together 45ml3 tbsp fresh lime juice, 15ml1 tbsp honey, 45ml3 tbsp mayonnaise, and a pinch of to tasteto taste salt. Pour over mango mixture and toss to combine. Let stand while cooking pork.
Preheat grill to medium-high heat. Clean and oil grates well.
Remove pork from marinade, reserving marinade. Grill pork belly for 3-4 minutes per side, basting with reserved marinade, until caramelized and cooked through.
Let pork rest for 5 minutes, then cut into bite-sized pieces.
Warm 12 small12 small corn tortillas on the grill for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
To assemble tacos, place grilled pork belly in warm tortillas. Top with spicy mango slaw.
Garnish with 4 stalks4 stalks scallions, 30g1/2 cup fresh cilantro, and 15g2 tbsp toasted sesame seeds. Serve with for servingfor serving lime wedges.

Ingredients

id: pork_belly metric: 600g imperial: 1.3 lb name: pork belly, skin removed, sliced 1cm thick
id: soy_sauce metric: 60ml imperial: 1/4 cup name: soy sauce
id: brown_sugar metric: 45g imperial: 3 tbsp name: brown sugar
id: gochujang metric: 30ml imperial: 2 tbsp name: gochujang (Korean chili paste)
id: sesame_oil metric: 15ml imperial: 1 tbsp name: sesame oil
id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced
id: ginger metric: 15g imperial: 1 tbsp name: fresh ginger, grated
id: rice_vinegar metric: 30ml imperial: 2 tbsp name: rice vinegar
id: mango metric: 1 large (300g) imperial: 1 large (10 oz) name: ripe mango, julienned
id: cabbage metric: 200g imperial: 3 cups name: green cabbage, thinly shredded
id: carrot metric: 1 large imperial: 1 large name: carrot, julienned
id: jalapeño metric: 1 imperial: 1 name: jalapeño, finely minced
id: lime_juice metric: 45ml imperial: 3 tbsp name: fresh lime juice
id: honey metric: 15ml imperial: 1 tbsp name: honey
id: mayonnaise metric: 45ml imperial: 3 tbsp name: mayonnaise
id: corn_tortillas metric: 12 small imperial: 12 small name: corn tortillas
id: scallions metric: 4 stalks imperial: 4 stalks name: scallions, sliced
id: cilantro metric: 30g imperial: 1/2 cup name: fresh cilantro, chopped
id: sesame_seeds metric: 15g imperial: 2 tbsp name: toasted sesame seeds
id: lime_wedges metric: for serving imperial: for serving name: lime wedges
id: salt metric: to taste imperial: to taste name: salt

Instructions

In a bowl, whisk together {soy_sauce}, {brown_sugar}, {gochujang}, {sesame_oil}, {garlic}, {ginger}, and {rice_vinegar} to make marinade.
Place {pork_belly} slices in a shallow dish and pour marinade over. Turn to coat evenly. Marinate for at least 30 minutes, or up to 4 hours in refrigerator.
For the slaw, combine {mango}, {cabbage}, {carrot}, and {jalapeño} in a large bowl.
In a small bowl, whisk together {lime_juice}, {honey}, {mayonnaise}, and a pinch of {salt}. Pour over mango mixture and toss to combine. Let stand while cooking pork.
Preheat grill to medium-high heat. Clean and oil grates well.
Remove pork from marinade, reserving marinade. Grill pork belly for 3-4 minutes per side, basting with reserved marinade, until caramelized and cooked through.
Let pork rest for 5 minutes, then cut into bite-sized pieces.
Warm {corn_tortillas} on the grill for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
To assemble tacos, place grilled pork belly in warm tortillas. Top with spicy mango slaw.
Garnish with {scallions}, {cilantro}, and {sesame_seeds}. Serve with {lime_wedges}.

Tips

Pork Belly Selection: Choose pork belly with good fat-to-meat ratio. Ask your butcher to remove the skin for easier eating and better marinade penetration.

Marinating Time: Minimum 30 minutes for flavor, but longer marinating (up to 4 hours) creates more tender, flavorful meat.

Grill Management: Don't move pork too soon - let it develop a nice caramelized crust before flipping. The natural fat helps prevent sticking.

Mango Ripeness: Use ripe but firm mango that's easy to julienne. Overripe mango will make the slaw mushy.

Make-Ahead: Slaw can be made up to 4 hours ahead and actually improves as flavors meld. Pork can marinate overnight.

Tortilla Warming: Properly warmed tortillas are essential. They should be pliable and slightly charred for best flavor and texture.

Spice Level: Adjust gochujang and jalapeño to taste. For milder version, seed the jalapeño and reduce gochujang.

Serving Style: Set up a taco bar with all components so guests can build their own. Provide extra lime wedges and hot sauce for customization.