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Tag: pork belly recipe

  • Crispy Pork Belly Tacos

    Crispy Pork Belly Tacos

    These Crispy Pork Belly Tacos are the ultimate fusion of textures and flavors—rich, crispy pork belly paired with tangy pickled onions, fresh cilantro, and a drizzle of crema, all nestled in warm corn tortillas.

    The pork belly is slow-roasted until tender, then crisped up in a hot skillet until the skin is shatteringly crisp and the meat is melt-in-your-mouth tender. Topped with bright, acidic pickled onions and creamy crema, each bite is a perfect balance. Perfect for Taco Tuesday, game day, or any night you want to impress.

    Ingredients

    For the Crispy Pork Belly:

    • 2 lbs (900g) pork belly, skin-on
    • 1 tablespoon salt
    • 1 teaspoon black pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon smoked paprika
    • 1 tablespoon vegetable oil (for crisping)

    For the Pickled Red Onions:

    • 1 red onion, thinly sliced
    • ½ cup (120ml) apple cider vinegar or rice vinegar
    • ½ cup (120ml) water
    • 1 tablespoon sugar
    • 1 teaspoon salt

    For the Tacos:

    • 8 to 12 corn tortillas
    • ½ cup crema or sour cream, thinned with a little milk
    • ½ cup fresh cilantro, chopped
    • 2 limes, cut into wedges
    • Optional: sliced radishes, hot sauce, crumbled cotija cheese

    Instructions

    1. Make the Pickled Red Onions: In a small bowl, combine the vinegar, water, sugar, and salt. Stir until dissolved. Add the sliced red onion and let sit for at least 30 minutes (or refrigerate overnight).

    2. Roast the Pork Belly: Preheat oven to 300°F (150°C). Pat the pork belly dry. Score the skin with a sharp knife. Combine salt, pepper, garlic powder, and paprika. Rub all over the pork. Place on a wire rack over a baking sheet. Roast for 2½ to 3 hours, until tender.

    3. Crisp the Pork Belly: Remove from oven and let cool slightly. Cut into ½-inch cubes. Heat a large skillet over medium-high heat. Add the oil. Add the pork belly cubes and cook for 2 to 3 minutes per side until crispy and golden brown.

    4. Warm the Tortillas: Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for 20 to 30 seconds per side until pliable and lightly charred. Stack and wrap in a kitchen towel to keep warm.

    5. Assemble the Tacos: Place two tortillas on each plate (or use a tortilla holder). Add a generous amount of crispy pork belly. Top with pickled red onions, fresh cilantro, and a drizzle of crema. Squeeze fresh lime juice over each taco.

    6. Serve: Serve immediately with extra lime wedges and hot sauce on the side.

    These Crispy Pork Belly Tacos are a showstopping meal—rich, tangy, fresh, and utterly addictive.

  • Pork Belly Bao Buns (Guabao)

    Pork Belly Bao Buns (Guabao)

    Few foods capture the imagination quite like guabao—those impossibly fluffy, cloud-like steamed buns cradling tender, caramelized pork belly, bright pickled vegetables, and a drizzle of savory-sweet hoisin sauce. Originating from Taiwan, this iconic street food has become a global sensation, and for good reason.

    Each bite is a study in contrast: the soft, pillowy bun gives way to rich, melt-in-your-mouth pork, while crunchy peanuts and tangy pickles provide texture and brightness. While they look like the domain of professional chefs, bao buns are surprisingly approachable at home.

    The dough comes together with simple ingredients, and the pork belly rewards patience with unparalleled tenderness. Whether you’re hosting a dinner party or simply treating yourself, these pork belly bao buns are a showstopping experience worth every minute of effort.

    Ingredients

    For the Bao Buns:

    • 3 cups (360g) all-purpose flour, plus more for dusting
    • 1 tablespoon granulated sugar
    • 1 teaspoon instant yeast
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¾ cup (180ml) warm water (110°F / 43°C)
    • 1 tablespoon vegetable oil

    For the Braised Pork Belly:

    • 2 lbs (900g) pork belly, skin-on or skin-off, cut into ½-inch thick slices
    • 1 tablespoon vegetable oil
    • 4 cloves garlic, smashed
    • 2 slices fresh ginger
    • ½ cup (120ml) soy sauce
    • ¼ cup (60ml) dark soy sauce (or regular soy sauce)
    • ½ cup (120ml) Shaoxing wine or dry sherry
    • ¼ cup (50g) brown sugar, packed
    • 2 cups (480ml) water or chicken broth
    • 2 star anise
    • 1 cinnamon stick

    For Assembly:

    • ½ cup hoisin sauce
    • 1 cup pickled mustard greens (or quick-pickled cucumbers)
    • ¼ cup crushed roasted peanuts
    • Fresh cilantro sprigs
    • Thinly sliced red chili (optional, for heat)

    Instructions

    1. Make the Bao Dough: In a large bowl or stand mixer, combine the flour, sugar, instant yeast, baking powder, and salt. Add the warm water and vegetable oil. Mix until a shaggy dough forms. Knead for 8 to 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise for 1 to 1½ hours, until doubled in size.

    2. Shape the Buns: Punch down the dough and turn onto a lightly floured surface. Roll into a 12-inch log and cut into 8 to 10 equal pieces. Roll each piece into a smooth ball. Using a rolling pin, roll each ball into an oval about 4×6 inches.

    Brush the top half of each oval lightly with oil, then fold in half to create a bun. Place each bun on a small square of parchment paper. Cover and let rise for 30 to 45 minutes, until puffy.

    3. Braise the Pork Belly: While the dough rises, prepare the pork. Pat the pork belly slices dry. In a Dutch oven or heavy pot, heat the oil over medium-high heat. Sear the pork in batches until golden brown on both sides, about 3 to 4 minutes per side. Remove and set aside.

    Add the garlic and ginger, sauté for 1 minute until fragrant. Add the soy sauce, dark soy sauce, Shaoxing wine, brown sugar, water, star anise, and cinnamon stick. Bring to a simmer. Return the pork to the pot.

    Cover and simmer over low heat for 1½ to 2 hours, until the pork is fork-tender. Remove the pork and set aside. Strain the sauce and skim excess fat. For extra caramelization, broil the pork for 2 to 3 minutes before serving.

    4. Steam the Buns: Set up a steamer basket over simmering water. Working in batches, place the buns (still on parchment) in the steamer, leaving space between them. Steam for 8 to 10 minutes, until the buns are puffed, shiny, and cooked through. Keep covered until ready to serve.

    5. Assemble the Bao: Gently open each steamed bun. Spread a thin layer of hoisin sauce on the inside. Place a slice of braised pork belly in the bun. Top with pickled mustard greens, crushed peanuts, fresh cilantro, and sliced chili if desired. Close the bun gently.

    6. Serve Immediately: Serve the bao buns warm, passing extra hoisin sauce at the table. These buns are best enjoyed fresh, while the buns are soft and the pork is warm.

    These Pork Belly Bao Buns capture the magic of Taiwanese street food—a beautiful balance of textures and flavors that’s as fun to make as it is to eat.