Mexican + Asian + Taffer’s Browned Butter Bourbon… Let’s taco ‘bout an out of this world culinary fusion.

  • 1.5-2 lbs pork belly
  • ¼ cup coarse salt
  • 1 cup brown sugar
  • 1 cup hoisin sauce
  • 6 tbsp honey
  • ¼ cup of ginger, sliced
  • 1 stick cinnamon
  • 2 pinches crushed red pepper flakes
  • ¼ cup pickled ginger minced
  • 1 star anise
  • 1 cup BBQ sauce
  • ½ cup Taffer brown butter bourbon
  • 8-12 qty 6in. taco shells
  • Servings: 4
  • 1 head radicchio shredded
  • 1/2 minced red onion
  • ¼ cup red chili Thai sauce
  • 2 tbsp rice wine vinegar
  • 2-3 tbsp Taffer’s Browned Butter Bourbon
  • Put the pork belly in a large pan or pot.
  • In a bowl, stir the salt and sugar into 3 cups cold water and pour into the pan, covering the pork.
  • Wrap container tight and refrigerate overnight.
  • The next day, take the pork out of its brine and pat it dry with paper towels.
  • Place it in a roasting pan and let it come to room temperature.
  • Preheat oven to 475°F.
  • Next, pour 2 cups boiled water from the kettle into a bowl.
  • Stir in the hoisin, honey, ginger, cinnamon and pepper flakes to let them fuse together.
  • Spoon a couple of teaspoons of this liquid over the top of the pork and roast it in the hot oven, uncovered, for 30-40 minutes.
  • Remove the pork from the oven.
  • Turn the oven temperature down to 325°F.
  • Pour the remaining hoisin-honey mixture, along with the pickled ginger and star anise, into the tin around the pork.
  • Cover the tin tightly with foil and return to the oven for 1 ½ - 2 hours.
  • Remove the foil.
  • Transfer the pork to a cutting board.
  • Let it rest for 5-10 minutes, uncovered, before slicing and serving.
  • To serve, set your oven to 350°F.
  • Cut the pork into thick slices.
  • Discard the solid fat from the top of the cooking liquid.
  • Put ½ cup of the jellied stock on a rimmed baking tray and top with the sliced pork.
  • Heat in the oven for 15 minutes, turning the slices in the cooking liquid just before serving.
For the relish
  • Combine all ingredients in a bowl and toss.
  • Let marinate for 20-30 minutes prior to service.
To build the taco:
  • Grill the taco on an open grill or flame, placing the pork belly in center.
  • Top with the relish drizzle and pan drippings from the pork belly.

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