Gochujang Glazed Pork Belly with Candied Kimchi Tacos

Instructions

1. 1

   Place the pork belly in a large pot. Cover with water and bring to a boil. Boil for 5 minutes to remove impurities. Drain and rinse the pork belly.

   ~15 min
2. 2

   Return the pork belly to the pot. Add soy sauce, mirin, 50g brown sugar, garlic cloves, and ginger. Add enough water to cover the pork belly. Bring to a simmer, then cover and cook for 2.5 to 3 hours, or until very tender.

   ~180 min
3. 3

   While the pork belly is cooking, prepare the candied kimchi. Drain the kimchi and chop it finely. In a saucepan, combine the chopped kimchi with 50g granulated sugar and 15ml sesame oil. Cook over medium heat, stirring frequently, until the kimchi is slightly caramelized and sticky, about 15-20 minutes.

   ~20 min
4. 4

   Once the pork belly is tender, remove it from the braising liquid. Reserve about 100ml of the braising liquid. Strain the braising liquid and discard the solids.

   ~5 min
5. 5

   In a mixing bowl, whisk together the gochujang, honey, reserved braising liquid, and 30ml rice vinegar to create the glaze.

   ~5 min
6. 6

   Cut the cooked pork belly into bite-sized pieces. Heat a frying pan over medium-high heat. Sear the pork belly pieces until slightly browned on all sides.

   ~10 min
7. 7

   Add the gochujang glaze to the pan with the pork belly. Toss to coat evenly and cook for another 5-7 minutes, until the glaze is thickened and glossy.

   ~7 min
8. 8

   Warm the corn tortillas according to package instructions. Thinly slice the scallions.

   ~5 min
9. 9

   Assemble the tacos: place a generous portion of the gochujang glazed pork belly onto each warm tortilla. Top with the candied kimchi and sliced scallions.

   ~5 min