Korea meets Mexico! And they are friends when nestled in a tortilla!

Patty Cakes


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern.

  • Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours.

  • Drain pork belly, discarding marinade; rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

  • Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.

Cook's Note:

Halm's Hawaiian Bar-B-Que sauce is the one I used; it has all the yummy ingredients you need to make fantastic Korean tacos!

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

639 calories; 26.2 g total fat; 62 mg cholesterol; 13914 mg sodium. 74.9 g carbohydrates; 26.8 g protein; Full Nutrition