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Chinese Spiced Pork Belly Tacos

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Serves 4 | Prep Time 40 | Cook Time 10

Why I Love This Recipe

Tacos have a fascinating history, originating from the silver mines in Mexico in the 18th century, where the word 'taco' referred to the small explosives used to extract the ore. Miners would wrap gunpowder in paper and place it in holes carved into the rock, leading to the association with the folded tortilla that we know today.

Ingredients You'll Need

1 lb pork belly, sliced into thin strips
2 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp honey
2 cloves garlic, minced
1 tsp grated ginger
1/2 tsp Chinese five-spice powder
1/4 tsp red pepper flakes
1/4 cup rice vinegar
1/4 cup water
1 tbsp vegetable oil
8 small flour or corn tortillas
Suggested toppings: shredded cabbage, sliced green onions, cilantro, lime wedges


In a bowl, combine soy sauce, hoisin sauce, honey, garlic, ginger, Chinese five-spice powder, and red pepper flakes.

Add the pork belly strips to the bowl and toss to coat the meat evenly. Marinate for at least 30 minutes.

In a small saucepan, combine the rice vinegar and water. Bring to a simmer over medium heat.

Heat a large skillet over medium-high heat. Add vegetable oil and then the marinated pork belly strips. Cook for 3-4 minutes until browned and caramelized.

Pour the rice vinegar and water mixture over the pork belly in the skillet. Stir and cook for another 2-3 minutes until the liquid has reduced and glazed the pork belly.

Warm the tortillas in a separate dry skillet or directly over a gas flame until slightly charred and pliable.

Assemble the tacos by filling each tortilla with the glazed pork belly strips and topping with shredded cabbage, sliced green onions, and cilantro. Serve with lime wedges on the side.

Enjoy your Chinese Spiced Pork Belly Tacos!

Pairs Well With

These Chinese Spiced Pork Belly Tacos pair wonderfully with a refreshing lychee or peach iced tea to balance the bold flavors, or for an alcoholic option, a light and crisp lager beer complements the dish perfectly.

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