Inspired by the Korean tacos served by L.A.’s Kogi food trucks, this dish has become a street-food classic. Pork belly is essentially uncured bacon. Give it a bath in a spicy marinade, put it on a tortilla, top it with kimchi and you’ve tripled the deliciousness factor. Recipe serves four.
PORK BELLY TACOS
• 1 tbsp. sesame oil
• 3 tbsp. low-sodium soy sauce
• 1 tbsp. sambal oelek or other chili Paste
• 2 tbsp. brown sugar
• 4 garlic cloves, finely chopped
• 2 tbsp. fresh ginger, finely chopped
• 1 lb. thick-cut fresh pork belly, cut into quarter-inch strips
• 12 corn tortillas
• 2 cups kimchi
• 1 cup scallions, chopped
• 1/1 cup fresh cilantro, chopped
In a large mixing bowl add oil, soy sauce, sambal, sugar, garlic and ginger; stir until combined. Add pork belly and mix until all pieces are well coated. Refrigerate for two hours. Set up a two-zone fire to medium heat. (For a charcoal grill, rake coals to one side; for a gas grill, turn on half the burners.) Allow grill to reach correct heat—see our “Hot Tip” on the previous page. Grill pork-belly strips, uncovered, until cooked through and nicely browned, about five minutes per side. If flare-ups occur, move pork belly to the cool side of the grill until flames subside. Once cooked, chop pork belly into half-inch pieces. Warm tortillas on the grill, then top with pork, kimchi, scallions and cilantro.