6 tortillas of choice, Kings Hawaiian Street Tacos recommended
¼ cup light soy sauce
½ tsp Chinese 5 spice
¼ tsp ginger, ground
2 tbsp orange juice
¼ tsp toasted sesame oil
5 tbsp soy sauce
1 tsp rice wine vinegar
1 tsp dark soy sauce
¼ tsp ginger, ground
2 tbsp dark brown sugar
Quick Pickle Slaw
¼ cup carrots, shredded
½ each red & green jalapeno, thinly sliced on a bias
¾ cup cucumber, seeded, thinly sliced
3 tbsp rice wine vinegar
1 tbsp white vinegar
1 tbsp sugar, white granulated
½ tsp salt
¼ cup fresh mint
4 tbsp fresh cilantro
Combine marinade ingredients in a small bowl or container, mix well, and set aside.
Combine pork belly glaze in a small bowl, mix, and set aside.
Prepare your pork belly by removing the skin, if necessary. You may want to slice the belly in half lengthwise to make it more manageable. To remove skin, place the belly on it’s side and carefully slice the skin off. Now slice the belly into ¼” strips, lengthwise.
Place the pork belly strips in the marinade and allow to sit for at least 30 minutes to 2 hours in the fridge.
The slaw only needs 40-60 minutes to pickle, so plan accordingly. When ready combine the slaw ingredients, minus the mint and cilantro, in a small to medium size mixing bowl. Gently fold/mix the ingredients until well coated. Place in the fridge and gently mix every 15 minutes. You’ll add the fresh herbs to the bowl just before serving.
Fire up your Schwank Grill. Set your grill grate to position 4, and let it heat up for five minutes. Have your pork belly glaze within reach.
Slide out your grill grate and add the pork belly strips. Lay them flat, side by side, leaving just a little room in between each. They should lay so you can see the layers facing upwards. Slide the gill grate back into place.
Cook for one minute, slide the grill grate out, flip each piece, and slide the grill grate back in. Repeat until fat has rendered and desired crispy-ness is achieved. About four to five minutes total.
Right as your pork belly has become crispy and charred, slide out the grill grate, brush on the glaze, and slide the grill grate back in for about 30 seconds. Repeat with the second side of each piece of pork belly.
Immediately remove the pork belly, place on a cutting board, and let them rest for two minutes.
Drain your slaw, then gently squeeze the ingredients with both hands to draw out excess liquid.
Add the mint and cilantro to the bowl with the slaw and gently mix.
Slice the pork belly into 1 ½ - 2” squares, cutting across the layers.
Place desired amount of pork belly pieces into each tortilla, 3-4 pieces should do.
Top each taco with some of the slaw mixture, making sure to get a bit of each of the ingredients.