Gochujang Pork Belly Tacos with Kimchi Salsa

Method

1. Cut the pork belly into 4 cm lengths. Mix the gochujang, soy sauce, honey, garlic, ginger and sesame oil, toss the pork in it and marinate in the cooler or fridge for 20 minutes.

   Add in this stepPork belly, sliced 5 mm thick 300 gGochujang (Korean chili paste) 2 tbspSoy sauce 1 tbspHoney 2 tspMinced garlic 1 tspMinced fresh ginger ½ tspToasted sesame oil 1 tsp

2. Squeeze the kimchi dry and chop it into 1 cm pieces; seed the tomato and dice it the same size, and finely chop the red onion. Mix with the cilantro and the juice of half the lime for the kimchi salsa. Finely grate the remaining lime zest into the sour cream with the salt to make lime cream. Shred the cabbage as finely as you can.

   Add in this stepWell-fermented cabbage kimchi 100 gTomato 1Red onion ½Chopped cilantro 2 tbspLime ½Sour cream 4 tbspSalt 1 pinchFinely shredded cabbage 80 g

3. Heat a 28 cm griddle over medium heat for 4 min. Gochujang burns easily, so don't make it too hot. On charcoal, aim for medium heat: you can hold your hand 10 cm above the grate for 5 to 6 seconds.

   medium heat

4. Spread out the pork and cook over medium heat for 6 min, turning every minute. Cook this amount in 1 batch(es). When the edges are caramelised to a deep reddish brown and no pink remains, chop it into 1 to 2 cm pieces with a spatula right on the griddle. If the marinade starts to blacken, turn the heat down at once.

   medium heat

5. Warm the tortillas on a free part of the griddle over medium heat for 30 sec per side, until soft with a few brown spots. Wrap them in a clean dry towel or foil to keep warm.

   Add in this stepCorn tortillas (15 cm) 4

   medium heat

6. Fill each tortilla with cabbage, pork and kimchi salsa, drizzle with lime cream and sprinkle with sesame seeds. Cut the rest of the lime into wedges for squeezing.

   Add in this stepToasted sesame seeds 1 tspLime ½