Korean Pork Belly Tacos with Homemade Corn Tortillas

1kg pork belly
1 pear (or apple)
1 onion
4 garlic cloves
2 tablespoons light soy sauce
1 tablespoon sugar
1 teaspoon salt
2 tablespoons gochujang
1 tablespoon gochugaru (Korean chilli powder)
1 tablespoon sesame oil
½ teaspoon black pepper
2 spring onions, finely sliced
1 fresh chilli, finely sliced
Lime wedges

Homemade Corn Tortillas
250g masa harina
340ml hot water (approx.)
1 teaspoon salt
1 tablespoon vegetable oil (or lard)

Quick Pickled Red Onion
1 red onion
100ml hot water
100ml vinegar
2 tablespoons sugar

PREPARATION

1. Peel and roughly chop the pear, onion and garlic, then blend with the light soy sauce, sugar, salt, gochujang, gochugaru, sesame oil and black pepper until smooth.
2. Coat the pork belly thoroughly with the marinade, cover and refrigerate for at least 2–3 hours, or preferably overnight for maximum flavour.

COOKING

1. Place the marinated pork belly onto a lined baking tray, cover with foil and roast at 130°C for around 2 hours until tender.
2. Remove the foil, increase the oven temperature to 200°C and roast for a further 20 minutes until the top becomes beautifully caramelised and crispy.
3. Meanwhile, combine the masa harina, salt and vegetable oil, then gradually mix in the hot water until a soft dough forms that holds together without cracking.
4. Cover the dough and allow it to rest while you prepare the toppings, giving the flour time to fully absorb the liquid.
5. Dissolve the sugar in the hot water, stir in the vinegar and add the thinly sliced red onion, leaving it to pickle for 10–15 minutes.
6. Divide the tortilla dough into small balls, press or roll each into thin rounds between sheets of parchment paper.
7. Cook each tortilla in a dry hot frying pan for about 1 minute per side, until lightly toasted with small charred spots and slight puffing.
8. Remove the cooked pork belly from the oven and shred it gently with two forks, mixing the crispy edges through the tender meat.
9. Fill each warm tortilla with the pulled pork, then top with the pickled red onion, sliced spring onions and fresh chilli.
10. Finish with plenty of fresh lime juice and serve immediately while the pork is hot and the tortillas are soft.

School of Wok Tips

• Pear or apple naturally tenderises the pork while adding subtle sweetness.
• Resting the tortilla dough improves its texture and makes it easier to shape.
• Roast the pork low and slow first, then finish on high heat for crispy edges.
• Don't overfill the tacos so they're easy to fold and eat.

FAQs

What is masa harina?
Masa harina is a specially treated corn flour used to make authentic corn tortillas. It is different from cornflour or polenta.

Can I marinate the pork overnight?
Yes, overnight marinating gives the best flavour and allows the meat to become even more tender.

Can I make the tortillas without a tortilla press?
Absolutely. A rolling pin and two sheets of parchment paper work just as well for shaping the dough.