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Asian Pork Belly Tacos with Chinese Black Beans


6" Pressed
Asian Pork Belly Tacos with Chinese Black Beans

Scale Your Recipe

Original Recipe Serves 12
Prep Time 45 min
Cooking Time 150 min


24 each  6" Heat Pressed Flour Tortillas (10400)  
3 lbs. Un-Sliced Smoked Slab Bacon  
Asian Marinade , see related recipe   
Black Bean Spread , see related recipe   
 Scallion , thinly sliced for garnish 
carrots , cut into matchsticks for garnish   
English Cucumbers , seeded and cut into matchsticks for garnish   
48 oz. Steamed Brown Rice , held warm 


1.) Pre-heat convection oven to 350°F on low fan. Place marinated bacon in a 2” half hotel pan on wire rack and cover with foil. Roast for 1 hour covered and 1 more hour uncovered or until fork tender. Remove and place in fridge overnight; reserve liquid.

2.) Cut chilled bacon into bite-size pieces; re-heat pieces on flat-top griddle until crisp. Heat braising liquid and add to crisp pieces in a hotel pan and keep warm for service on a hot line.

3.) For one plate; warm 2 flour tortillas and smear 1 ounce of black bean spread over each tortilla and fold once to form a half-circle to enclose beans. Add 1 ounce chopped bacon to one side of the half-circle and top with scallions, carrots and cucumbers. Fold one more time to enclose fillings and repeat for second tortilla. Serve two folded tacos alongside 4 ounces of brown rice.

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