Pork Belly Tacos With Crunchy Slaw Food

PORK BELLY TACOS WITH CRUNCHY SLAW

Steps:

• Preheat the oven to 375 °F (190°C).
• Brush the pork belly strips with olive oil, then sprinkle with salt and pepper.
• Place pork belly strips on a baking tray and bake them for 15 minutes.
• Remove from oven and turn the strips over. Bake for another 15 minutes.
• Meanwhile, mix together the brown sugar, soy sauce and hoisin. When the strips are golden and bubbly, remove them from the oven and brush on both sides with the glaze. Return to the oven for 3 more minutes on each side.
• Cut the vegetables into matchsticks and combine them in a shallow bowl. Add the vinegar and soy sauce. Stir to coat. Marinate for at least 10 minutes, stirring occasionally.
• Heat the corn tortillas in a skillet until pliable. Top with a slice of the pork belly, the crunchy slaw and green onions. Then drizzle the yum yum sauce over the top and serve.

GRILLED CHIPOTLE PORK TACOS WITH RED SLAW

Steps:

• For the pork: Combine the cilantro, lime juice, oil, chile powder, garlic and onions in a large dish. Add the pork slices and turn to coat. Preheat a grill on medium-high heat.
• For the red slaw: Combine the cabbage, cilantro, oil, vinegar, chile powder, bell peppers, red onions and 1/4 teaspoon each salt and pepper in a large bowl. Toss to mix and set aside.
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork on both sides with 1/4 teaspoon each salt and pepper. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
• Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Divide the pork and a little slaw among the tortillas. Top each tortilla with a teaspoon of sour cream and serve with lime wedges.