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Braised Pork Belly Tacos

These delicious pork belly tacos are the perfect combination of flavours and textures. They’re loaded with sticky braised Chinese pork belly and a spicy yet creamy Asian-inspired slaw. Please note that this recipe is adapted from Lee Kum Kee’s Easy to Cook Braised Pork Belly as part of a collaboration. The original recipe can be found here.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x

Ingredients

Scale

For the braised pork belly:

  • 500g pork belly strips, cut into 2cm pieces
  • 1 tbsp vegetable oil (or any neutral oil)
  • 10g fresh ginger, cut into thin slices
  • 100ml Lee Kum Kee Red Braising Sauce
  • 500ml water

For the tacos: 

  • 4 tbsp mayonnaise
  • 2 tbsp rice vinegar
  • 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
  • 2 tsp sugar
  • 100g white cabbage, very thinly sliced
  • 2 spring onions, thinly sliced, plus more for serving
  • 2 tbsp chopped roasted peanuts, plus more for serving
  • 8 soft taco shells, to serve

Instructions

  1. Place the chopped pork belly in a medium saucepan and cover with boiling water. Turn the heat up to high and bring to a boil. Cook for 3 minutes, then drain and pat dry with a clean tea towel.
  2. Heat the vegetable oil in a large sauté pan or wok over a medium-high heat. Add the ginger and stir fry for 30 seconds, then add the pork belly and stir fry for 5 minutes, or until browned.
  3. Add the Lee Kum Kee Red Braising Sauce and water and stir to combine. Cover, reduce the heat to low and simmer for 45 minutes to 1 hour, or until the pork belly is tender and the sauce has thickened.
  4. Meanwhile, combine the mayonnaise, rice vinegar, chilli oil and sugar in a small bowl. This is your dressing.
  5. Transfer half of the dressing to a large mixing bowl and refrigerate the other half until ready to serve.
  6. Add the white cabbage, spring onions and peanuts to the large mixing bowl and toss well to coat. Taste and add salt, if necessary. Refrigerate until ready to serve.
  7. Just before serving, heat the soft taco shells according to the package instructions, then transfer to a clean tea towel and cover.
  8. To serve, load your tacos with slaw and pork belly, drizzle with the remaining dressing and top with extra peanuts and spring onions – enjoy!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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S Rossi
19 days ago

Great recipe! Great way to use up pork belly. Slaw is also amazing.

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