Ingredients with Measurements:
- 1 lb. pork belly, sliced into thin strips
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp. sugar
- 1 tbsp. vegetable oil
- 8 small tortillas
- 1/2 cup shredded lettuce
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a bowl, mix together soy sauce, mirin, sake, and sugar until sugar is dissolved. Set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add pork belly and cook until browned and crispy, about 5-7 minutes.
3. Pour the soy sauce mixture over the pork belly and stir to coat. Cook for another 2-3 minutes until the sauce has thickened and the pork is fully coated.
4. Warm tortillas in a separate pan or in the oven.
5. Assemble the tacos by placing a spoonful of pork belly on each tortilla, followed by shredded lettuce, green onions, and cilantro. Squeeze a lime wedge over each taco.
6. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings (2 tacos per serving)
Nutritional information:
Calories per serving: 480
Fat: 29g
Carbohydrates: 32g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef sirloin.
- Mirin can be substituted with rice vinegar or white wine vinegar.
- Sake can be substituted with dry white wine or chicken broth.
Variations:
- Add sliced jalapenos for a spicy kick.
- Top with diced avocado or guacamole.
- Use corn tortillas instead of flour tortillas.
Tips and tricks:
- Make sure to slice the pork belly into thin strips for even cooking.
- Use tongs to stir the pork belly in the skillet to prevent the sauce from splattering.
- Warm the tortillas before assembling the tacos for a better texture.
Storage instructions:
Leftover pork belly can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork belly in a skillet over medium heat until heated through. Warm the tortillas in a separate pan or in the oven.
Presentation ideas:
Serve the tacos on a platter with lime wedges on the side.
Garnishes:
Garnish with additional cilantro and green onions.
Pairings:
Serve with a side of rice and beans.
Suggested side dishes:
- Mexican street corn
- Grilled vegetables
- Black bean salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the pork belly is not crispy enough, increase the heat and cook for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook the pork belly to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Butadon is a popular Japanese dish consisting of sliced pork belly served over rice. This recipe puts a twist on the traditional dish by serving it in taco form.
Flavor profiles:
Savory, sweet, and slightly tangy.
Serving suggestions:
Serve with a cold beer or a margarita.
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Region: Japanese