Miso Pork Belly Tacos

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates. Preheat your broiler on high / 500 degrees fahrenheit.
2. While the broiler is warming up, pour the cabbage, snow peas, carrot and onion (a) into a mixing bowl. Season with a pinch of salt & pepper. Pour 2/3 of the sriracha aioli (b) over top and mix with salad tongs. Reserve the remaining aioli to drizzle over the tacos.
3. Line a baking tray with foil. Cut open the package of pork belly (c) and place the pork belly pieces on the baking tray. Make sure to spread the pieces of pork out evenly across the tray. Place the tray in your preheated broiler and cook for 2 minutes.
4. After 2 minutes, rotate the baking tray 45 degrees and then cook for 1 minute. After 1 minute rotate the tray another 45 degrees and cook for another minute. Repeat this process every minute until the pork belly is completely golden brown. Then spoon the pork belly onto a plate to rest.
5. Cut open the package of tortillas (d). Wrap them up in a dish towel or paper towel and warm them in your microwave for 30-60 seconds.
6. Place the warm tortillas on a plate beside the plate of pork belly, and the bowl of slaw. Put out 3 small bowls - one for the remaining aioli, one for the pickled plums (e) and one for the toasted peanuts (f).
7. Remove the cilantro leaves (g) from the stems and place on a plate. Line up the ingredients so everyone can assemble their own tacos. Note: the slaw goes well inside the taco and on the side.