I’ve been craving pork belly lately and saw some nice cuts in H-Mart last weekend. I picked them up, made one serving for crispy pork belly rice, and saved the other for a fusion taco. What so fusion about it? crispy pork belly marinade with Chinese five spice powder and Asian sriracha mayo slaw served on Mexican tortilla skin. EK and I wolfed it down in one sitting. Its pretty good 🙂

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Ingredients

• 1 lb pork belly
• Street taco tortilla skin
• Marinade
  • 1 tsp sea salt
  • 2 tsp sugar
  • 1/2 tbsp five-spice powder
  • 1/4 tsp white pepper powder
• Cure
  • 2 tsp salt
  • 1 tsp vinegar
• Oriental Coleslaw
  • 2 cups thinly shredded cabbage
  • 1/4 cup thinly shredded carrots
  • 1/4 cup thinly shredded purple cabbage
  • 1/4 cup mayo
  • 1 Tbsp sriracha sauce
  • Juice of half a lime
  • 1/4 tsp sugar
  • 1/8 tsp salt
  • 1/8 tsp ground pepper
  • 1/8 tsp garlic powder
• Garnish
  • Cilantro
  • Avocado
  • Lime wedges

Directions

Crispy Pork Belly

1. Rinse pork belly and pat dry with paper towels.
2. Stab the skin with a small knife, making short diagonal slits on the surface of the skin, be careful not to cut into the meat.
3. Combine marinade in a small bowl and rub the marinade all over the meat portion only. Avoid getting the marinade on the skin.
4. Apply the cure on the skin. Place pork belly on a plate, uncovered, skin-side up and let it marinade overnight in the refrigerator. This will dry the skin thoroughly and marinade the meat.
5. When ready to roast, apply cure again on the skin. Place a wire rack in the center of a semi-deep roasting tray. Fill the tray with some water and place the pork belly on the wire rack, skin-side up.
6. Roast the pork belly at preheated oven of 400°F for 30 minutes, the skin will start to blister and the parts without blisters feels soft when poked with a bamboo skewer.
7. Using a few bamboo skewers bunched together, poke as many holes as you can on the portion of the skin which is still soft.
8. Return pork belly to the oven and roast at 350°F for another 90 minutes, or until the skin is fully roasted and crispy. At 30 minutes intervals, top up the water in the tray and poke holes with bamboo skewers on the portion of the skin which is still soft.
9. Remove from oven and let the cooked pork sit on the wire rack for 15 minutes before cutting.

Asian Sriracha Slaw

1. Toss shredded cabbage and carrots together in a large bowl.
2. In a small bowl, mix the dressing ingredients together.
3. Drizzle enough dressing and toss to lightly coat the vegetables. Add more dressing if desired. I like my slaw crunchy, so I use the dressing sparingly.

Assembly

1. Place two to three pieces of crispy pork belly on each tortilla skin and top with sriracha slaw. Garnish with avocado, cilantro, and lime wedges.
2. Dig in.