INGREDIENTS

2 each Mission 6" Yellow Corn Tortillas (06942) fried into hard taco shell 
6 oz. Pork belly, prepared   
1/4 cup Purple cabbage, shaved   
2 Tbsp. Cilantro, rough chopped   
As needed Gochujang mayo   
As needed Lime wedges   
1 cup White vinegar    
1/2 cup Water   
1 tsp.  Salt  
1 tsp. Black peppercorns   
1 tsp. Star anise   
1 each Granulated sugar   
1 cup Carrot, julienned   
1 each Jalapeño, slices   
1 cup Daikon radish, julienned   
1/2 each Shallot, thin sliced   

DIRECTIONS

1.) In a sauce pot over medium heat combine white vinegar, water, salt, peppercorns, star anise, and granulated sugar. Bring to a simmer for 2-3 minutes.

2.) Cut vegetables and place in non-reactive container.

3.) Pour brine over vegetables while straining out peppercorns and star anise.

4.) Reserve under refrigeration and use within 5 days.

5.) Fry Mission Yellow Tortillas into hard taco shell.

6.) Slice pork belly into 3–4-inch slices and sear until crispy on both sides. Fill inside of each taco shell with 3 oz of the crispy pork belly.

7.) Top each taco with ¼ cup Pickled Bánh Mì Slaw and a tbsp. of fresh chopped cilantro.

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