Chashu Pork Belly Tacos Recipe | Chef Bryan Woolley
Discover a culinary masterpiece with Chef Bryan Woolley’s Chashu Pork Belly Tacos. Dive into the art of crafting succulent pork belly infused with rich flavors, all wrapped in warm tortillas. Follow this step-by-step recipe to create a gourmet taco experience like no other.
Ingredients
1 pork belly (2-3 pounds)
1 onion
7-8 cloves garlic
1/4 cup Mirin
1/4 cup rice cooking wine
1 sheet Dashi Kombu (about 5x5 sheet)
2-3 green onions, chopped
2 inches freshly chopped ginger
Fresh salsa, grated cheese, avocados, shredded lettuce
Corn or flour tortillas
Instructions
1
Prepare the Chashu Pork:
Roll the pork belly with the fat side out and tie it. Place it in a large pot.
Add chopped onion, garlic cloves, Mirin, rice cooking wine, Dashi Kombu, green onions, and chopped ginger to the pot.
Simmer for 2 hours, turning the pork belly every 30 minutes for even cooking.
2
Crisp the Pork Belly:
Remove pork belly from the pot and strain the stock, reserving 2 cups. Set aside.
Allow the pork belly to cool for an hour, then spray with vegetable spray.
Preheat the oven to 450 degrees Fahrenheit and roast the pork belly for about 20 minutes to achieve a crispy exterior.
3
Prepare the Sauce:
In a saucepan, combine the reserved stock, 1/2 cup soy sauce, and 1/3 cup sugar.
Bring the mixture to a boil while stirring to dissolve the sugar.
Pour the sauce over the pork belly and let it cool.
Transfer the pork belly and sauce to a re-sealable bag, removing excess air. Refrigerate overnight.
4
Assemble the Tacos:
Slice the prepared pork belly into bite-size pieces and sauté to heat.
Build your tacos with the sautéed pork belly, shredded cheese, lettuce, fresh salsa, and creamy avocado.
Serve these delectable Chashu Pork Belly Tacos and savor the symphony of flavors.
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@chefbryanwoolley#ChashuPorkTacos#CulinaryMasterpiece#FlavorfulCreations#FoodieFavorites#GourmetTacos#PorkBellyDelight#SavoryTacoExperience#TacoMagic#TasteBudElevationChefBryan
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