Korean Pork Tacos

• 500g pork belly

Marinade

• 4 tbsp gochujang (korean red pepper paste)
• 2 tbsp gochugaru (korean red pepper powder)
• 1 pear or apple
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp mirin
• 2 tsp salt
• 1 white onion
• 3-4 cloves of garlic

Corn tortilla

• 250g masa harina
• 340ml hot water
• 2 tbsp vegetable oil (or lard, or neutral tasting oil)
• 2 tsp salt

Quick pickle

• 1 small red onion
• 3 tbsp rice vinegar
• 3 tbsp hot water
• 2 tbsp caster sugar

Garnishes

• 1 spring onion, thinly sliced to garnish
• 1 red chilli, thinly sliced to garnish
• 1 lime, sliced into wedges

Place all marinade ingredients into a blender and pour over the pork belly. Leave to marinate for at least 2-3 hours, or overnight in the fridge for best results.

In a large bowl combine the masa marina with salt, oil, and hot water. Knead just until a smooth dough forms, 2-3 minutes. Wrap the dough in plastic wrap and set aside to rest for at least 20 minutes.

Heat the oven to 130° celsius and place the pork belly and all the marinade into an oven proof pan covered with tin foil. Slow cook for 2-3 hours, and in the last 20 minutes turn the heat up to 200° and roast till the top is golden brown and crispy. Using two forks, pull the pork apart into smaller pieces.

Using a tortilla press or a rolling pin, portion out the dough into smaller dough balls, around a heaped tablespoon in size of 30g in weight, and roll into thin circles, around the thickness of a credit card. Heat a frying pan to medium-high heat and cook the corn tortillas on each side for 1-2 minutes. You want the middle to slightly puff up and the outside to have slight char marks. Keep the corn tortillas wrapped in tea towels before serving. For the quick pickle, thinly slice one red onion and combine it with the rest of the pickling liquid.

Set aside.

To serve, top each corn tortilla with the Korean pork belly, pickled red onions, and some thinly sliced spring onions, red chilli, and lime wedges to garnish