Korean Tacos with Chili-Glazed Pork Belly and Pear Salsa
KoMex tacos with hot and sweet pork belly, white cabbage salad and a rich pear salsa.
Ingredients
Number of portions
Pork belly:
2–3 kg pork belly in one piece
1 yellow onion, coarsely chopped
4 garlic cloves, crushed
200 g Santa Maria Fermented Soy & Chili Paste
1 l chicken broth
Pear salsa:
1 tbsp oil
1 yellow onion, finely chopped
5 pears, peeled and diced
1 piece of ginger, grated
100 ml Santa Maria Fermented Chili Sauce
Cabbage salad:
500 g white cabbage, finely shredded
3 tbsp Santa Maria Chili & Sesame Seasoning
1 bunch of coriander, coarsely chopped
Glaze:
120 ml Santa Maria Fermented Soy & Chili Paste
100 ml syrup or honey
Serving:
20 Santa Maria small tortillas
2 limes, in wedges
300 ml Santa Maria Fermented Chili Sauce
How to prepare
Coarsely chop the onion and crush the garlic, place together with the Fermented Soy & Chili Paste in a saucepan with a lid or in a tin. Add the pork belly and fill with chicken broth. Let simmer for about 2 hours. Then let the meat chill in the liquid overnight.
Slice the meat when it’s cold and place it in a tin.
Dice the onion for the salsa and fry it in the oil. Add peeled and diced pear along with grated ginger. Let it fry on low heat until the pears have softened slightly. Add Fermented chili sauce and let it boil. When the salsa has boiled down somewhat to get a good consistency, set aside to cool.
In the meantime, mix finely shredded cabbage with Sesame & Chili seasoning and coriander. Then set aside. Mix honey and Fermented Soy & Chili Paste and glaze the cold pork slices. Heat the pork in the oven on a tin at 225°C until it’s nicely coloured.
Heat the tortillas on both sides until they puff up and keep them warm before serving.
Load the warm tortillas with cabbage salad, pork and finally the pear salsa. Serve immediately with some tortilla chips, a lime wedge and Fermented Chili Sauce in a bowl.
Allergens
Sesame, soy, wheat
Recipe categories
Food