Step

• Step 1

  For the Pork Belly: Combine salt, sugar and black pepper. Rub pork belly with mixture and coat evenly. Let sit covered in the fridge overnight.

  Ingredients

  • 4 Tablespoon salt

  • 4 Tablespoon brown sugar

  • 1/2 Teaspoon black pepper

  • 4 Pound pork belly, skin removed and scored

• Step 2

  When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

  500 ˚F / 260 ˚C

• Step 3

  Place the pork belly in a roasting pan and place pan on the grill. Cook for 30 minutes until a little bit of color has developed.

  00:30

  500 ˚F / 260 ˚C

• Step 4

  Reduce the heat to 250℉ and continue to cook for 1-2 hours or until pork belly is tender.

  00:02

  250 ˚F / 121 ˚C

• Step 5

  Remove from grill and allow to rest for 30 minutes before slicing.

• Step 6

  For the Pickled Slaw: Combine carrots, onion and cucumber in a medium bowl. Combine vinegar, water, salt, sugar and red pepper flakes in a small bowl and stir until sugar is dissolved. Pour over carrot mixture and transfer to the fridge making sure the vegetables are completely submerged. Let sit in the fridge at least 30 minutes before serving.

  Ingredients

  • 2 Whole Carrots, peeled and julienned

  • 1 Whole red onion, thinly sliced

  • 2 Whole Persian Cucumber, thinly sliced

  • 1/4 Cup rice wine vinegar

  • 3/4 Cup water

  • 2 Tablespoon salt

  • 3 Tablespoon sugar

  • 1 Teaspoon red pepper flakes

• Step 7

  For the Tacos: After pork belly has rested, slice into 1/4” pieces. Fill each tortilla with a slice or two of pork belly and top with pickled slaw. Finish with fresh cilantro leaves. Enjoy!

  Ingredients

  • 1 As Needed flour tortillas

  • 1 As Needed cilantro, finely chopped