Make Ahead

Peking Pork Belly Tacos

June  6, 2011
3 Ratings
Author Notes

Between the memories of delicious Peking Duck my parents would take the family out to eat, and the incredible Roast Pork Buns served at David Chang's Momofuku in New York, I had to create something of my own at home. If you have access to them at your local Asian market or if you can make them yourself as I did, a pan-toasted scallion pancake is great in lieu of a tortilla, and holds together a real explosion of flavors and textures (not kidding). It can get a little messy, but all is forgiven when you take that first bite.

The pork belly can be prepared a day (or days) ahead as it does take a long time to both cure and set. —chairmanhu

  • Serves 10
  • Roasted Pork Belly
  • 2 pounds pork belly (or two long slabs)
  • 1/4 cup kosher salt
  • 1/4 cup sugar
  • The Assembly
  • 10 flour tortillas
  • 2 kirby cucumbers (or 1 English), cut into 1/8" discs
  • 1/2 pound piece daikon radish, halved lengthwise and cut into 1/8" slices
  • 2 tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 cup scallions, cut into slivers
  • hoison sauce
In This Recipe
  1. Roasted Pork Belly
  2. Combine the salt and sugar and rub all over the pork belly. Discard any excess, then lay the belly into an oven safe dish. Cover with plastic wrap and let it sit in the refrigerator for four hours or overnight (no more than 12 hours).
  3. Heat oven to 275 degrees F.
  4. Discard any liquid that accumulated in the dish. Lightly rinse off the belly, pat dry with paper towels and then return to the dish. Put it in the oven, fat side up, and cook for two hours, basting every half hour with the rendered fat.
  5. Remove from the oven and allow to cool slightly. When it's cool enough to handle, wrap with aluminum foil or plastic wrap and set in the refrigerator to cool completely so that it's firm enough for slicing with a knife.
  1. The Assembly
  2. Place the cucumbers and the daikon in two separate containers. Split the sugar and salt so that each container gets 1 tbsp sugar and 1 tsp salt. Toss each well, then cover and let sit in the refrigerator for a half hour.
  3. Wrap the tortillas in aluminum foil and warm in the oven on a low temperature for 15 minutes.
  4. Slice the chilled pork belly into half inch pieces and warm on a pan on medium heat until the fat becomes translucent and jiggly.
  5. Smear a small spoonful of hoison sauce onto half of each tortilla. Place two pieces of warmed pork belly over the sauce, then add a few slices of pickled cucumber and daikon. Top with scallion slivers and serve immediately.
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