Korean-Style Grilled Pork Tacos with Spicy Slaw

Name: Korean-Style Grilled Pork Tacos with Spicy Slaw
Prep time: 25 min
Cook time: 20 min
Yield: 6

korean tacos pork spicy fusion grilling gochujang summer

These bold fusion tacos feature tender gochujang-glazed pork belly paired with a crunchy spicy slaw and cooling cucumber, all wrapped in warm corn tortillas for an unforgettable Korean-Mexican mashup.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 25 Cook: 20

Ingredients

680g1.5 lbs pork belly, skin removed, sliced 1cm thick
90ml6 tbsp gochujang (Korean chili paste)
60ml1/4 cup soy sauce
45ml3 tbsp honey
30ml2 tbsp toasted sesame oil
45ml3 tbsp rice vinegar
6 cloves6 cloves garlic, minced
30ml2 tbsp fresh ginger, grated
400g4 cups napa cabbage, thinly shredded
200g2 cups red cabbage, thinly shredded
2 medium2 medium carrots, julienned
15ml1 tbsp gochugaru (Korean chili flakes)
120ml1/2 cup mayonnaise
30ml2 tbsp fresh lime juice
15ml1 tbsp granulated sugar
12 small12 small corn tortillas
1 large1 large English cucumber, thinly sliced
6 stalks6 stalks green onions, thinly sliced
50g1 cup fresh cilantro leaves
30ml2 tbsp toasted sesame seeds
for servingfor serving lime wedges

Instructions

In a bowl, whisk together 90ml6 tbsp gochujang (Korean chili paste), 60ml1/4 cup soy sauce, 45ml3 tbsp honey, 30ml2 tbsp toasted sesame oil, 15ml (1 tbsp) of 45ml3 tbsp rice vinegar, 6 cloves6 cloves garlic, and 30ml2 tbsp fresh ginger to create marinade.
Add 680g1.5 lbs pork belly slices to marinade, tossing to coat completely. Marinate for at least 30 minutes, or up to 4 hours refrigerated.
For the spicy slaw, combine 400g4 cups napa cabbage, 200g2 cups red cabbage, and 2 medium2 medium carrots in a large bowl.
In a small bowl, whisk 120ml1/2 cup mayonnaise, 15ml1 tbsp gochugaru (Korean chili flakes), remaining 45ml3 tbsp rice vinegar, 30ml2 tbsp fresh lime juice, and 15ml1 tbsp granulated sugar until smooth.
Pour dressing over cabbage mixture and toss well. Let slaw sit for 15 minutes to soften slightly.
Preheat grill or grill pan to medium-high heat. Remove pork from marinade, reserving marinade for basting.
Grill pork belly slices for 3-4 minutes per side, basting with reserved marinade, until caramelized and cooked through.
Transfer pork to cutting board and let rest 5 minutes. Slice into bite-sized strips.
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, place pork strips on each tortilla. Top with spicy slaw, 1 large1 large English cucumber slices, 6 stalks6 stalks green onions, and 50g1 cup fresh cilantro leaves.
Sprinkle with 30ml2 tbsp toasted sesame seeds and serve with for servingfor serving lime wedges.

Ingredients

id: pork_belly metric: 680g imperial: 1.5 lbs name: pork belly, skin removed, sliced 1cm thick
id: gochujang metric: 90ml imperial: 6 tbsp name: gochujang (Korean chili paste)
id: soy_sauce metric: 60ml imperial: 1/4 cup name: soy sauce
id: honey metric: 45ml imperial: 3 tbsp name: honey
id: sesame_oil metric: 30ml imperial: 2 tbsp name: toasted sesame oil
id: rice_vinegar metric: 45ml imperial: 3 tbsp name: rice vinegar
id: garlic metric: 6 cloves imperial: 6 cloves name: garlic, minced
id: ginger metric: 30ml imperial: 2 tbsp name: fresh ginger, grated
id: napa_cabbage metric: 400g imperial: 4 cups name: napa cabbage, thinly shredded
id: red_cabbage metric: 200g imperial: 2 cups name: red cabbage, thinly shredded
id: carrots metric: 2 medium imperial: 2 medium name: carrots, julienned
id: gochugaru metric: 15ml imperial: 1 tbsp name: gochugaru (Korean chili flakes)
id: mayonnaise metric: 120ml imperial: 1/2 cup name: mayonnaise
id: lime_juice metric: 30ml imperial: 2 tbsp name: fresh lime juice
id: sugar metric: 15ml imperial: 1 tbsp name: granulated sugar
id: corn_tortillas metric: 12 small imperial: 12 small name: corn tortillas
id: cucumber metric: 1 large imperial: 1 large name: English cucumber, thinly sliced
id: green_onions metric: 6 stalks imperial: 6 stalks name: green onions, thinly sliced
id: cilantro metric: 50g imperial: 1 cup name: fresh cilantro leaves
id: sesame_seeds metric: 30ml imperial: 2 tbsp name: toasted sesame seeds
id: lime_wedges metric: for serving imperial: for serving name: lime wedges

Instructions

In a bowl, whisk together {gochujang}, {soy_sauce}, {honey}, {sesame_oil}, 15ml (1 tbsp) of {rice_vinegar}, {garlic}, and {ginger} to create marinade.
Add {pork_belly} slices to marinade, tossing to coat completely. Marinate for at least 30 minutes, or up to 4 hours refrigerated.
For the spicy slaw, combine {napa_cabbage}, {red_cabbage}, and {carrots} in a large bowl.
In a small bowl, whisk {mayonnaise}, {gochugaru}, remaining {rice_vinegar}, {lime_juice}, and {sugar} until smooth.
Pour dressing over cabbage mixture and toss well. Let slaw sit for 15 minutes to soften slightly.
Preheat grill or grill pan to medium-high heat. Remove pork from marinade, reserving marinade for basting.
Grill pork belly slices for 3-4 minutes per side, basting with reserved marinade, until caramelized and cooked through.
Transfer pork to cutting board and let rest 5 minutes. Slice into bite-sized strips.
Warm {corn_tortillas} on the grill for 30 seconds per side, or wrap in damp paper towels and microwave for 30 seconds.
To assemble, place pork strips on each tortilla. Top with spicy slaw, {cucumber} slices, {green_onions}, and {cilantro}.
Sprinkle with {sesame_seeds} and serve with {lime_wedges}.

Tips

Pork Belly Alternative: Pork shoulder or even chicken thighs work well with this marinade. Adjust cooking time accordingly.

Heat Control: Gochujang and gochugaru vary in heat level. Start with less and adjust to taste. Add sriracha to the slaw for extra heat.

Marinade Time: While 30 minutes works, marinating overnight intensifies flavors significantly.

Grilling Tip: Pork belly can cause flare-ups due to fat content. Keep a spray bottle of water handy and move pieces to cooler spots if needed.

Slaw Advance Prep: Make slaw up to 4 hours ahead. It gets better as it sits and flavors meld.

Tortilla Options: Small flour tortillas or lettuce cups work for different textures and dietary needs.

Garnish Ideas: Add pickled radishes, fried shallots, or a drizzle of spicy mayo for extra layers of flavor.

Leftover Magic: Leftover pork makes incredible fried rice or ramen toppings.