These char siu pork belly tacos are full of big, bold flavours. Bite sized pieces of juicy, caramelised bbq pork belly, crunchy pickled cabbage, cucumber and creamy sriracha mayo, all piled in a soft tortilla. Perfect for taco Tuesday or feeding a hungry crowd, these pork belly tacos are delicious, messy and fun to eat! And they can be on your table in less than 30 minutes.
It’s no secret that I adore tacos!
For most of my life, I only knew tacos to be made with hard shells, ground beef and basic salad ingredients. Delicious? Yes! But tacos offer endless combinations of tasty and healthy flavours. Soft, or hard tortillas filled with; prawns, pulled meats, beef, chicken, roasted vegetables and of course, pork!
Tacos are a quick option for a weeknight dinner or parties, bursting with flavour and colour and healthy ingredients. When we want an easy and healthy family meal, tacos are our go-to, piled high with our favourite toppings.
DIY tacos are perfect for kids, because when they can choose their own toppings, they are more likely to try new flavours and eat their veggies.
These bbq pork tacos are a fusion of Asian and Mexican inspired flavours; soft flour tortilla, char siu (Cantonese barbeque) pork belly, pickled cabbage, coriander, cucumber and a drizzle of a spicy and creamy mayonnaise. Give them a try for your next taco dinner!
Char siu pork belly
These irresistible tacos are made with an easy char siu pork recipe that tastes just as good as it looks. (So good!). This recipe is so easy to make and delivers a sticky, Chinese barbeque pork belly that can be used in a number of dishes, including noodles, soups, fried rice, and steamed pork buns.
Traditional char siu pork belly is marinated overnight. You can do this if you have time, but it is not essential.
With char siu pork, select a leaner pork belly that has thick layers of meat and thin layers of fat. When roasted in the oven, the fat will render slightly and become caramelised.
To make the char siu pork belly:
- Mix all of the sauce ingredients into a jug.
- Slice the pork belly into 2cm bite sized pieces. (Remove the skin first).
- Marinate the pork belly in ¾ of the sauce, reserving the rest. If you have time, marinate overnight. Otherwise, the sauce can be added any time.
- Roast the pork belly pieces for ten minutes, before turning and adding the rest of the sauce. Roast for a further 5-10 minutes until slightly caramelised and cooked through.
Pork taco toppings ideas
These bbq pork tacos have the perfect combination of flavours.
The rich, sticky pork belly is balanced by;
- Pickled cabbage. Made using a quick pickle mixture of rice wine vinegar and sugar.
- Coriander (cilantro in the US!). I know coriander is a controversial ingredient. But it is perfect in these tacos!
- Sriracha mayo. Make it as hot or mild as you like! Stir sriracha chilli sauce through creamy Kewpie mayo (found in most Asian grocers and major supermarkets) to taste.
- Lime juice.
You could also add additional sriracha, lettuce, spring onions and grilled capsicum.
Try these other Mexican inspired meals and sides;
If you try this char siu pork belly tacos recipe, I’d love to hear about it! Feel free to leave a comment or review below, or send me a message. For more food inspiration, tips and to share your own recipes and creations, head over to my Facebook Recipe Group.
Char Siu Pork Belly Tacos
- 700 grams pork belly skin removed, sliced into 2cm, bite sized pieces
- ⅓ cup hoisin sauce
- 3 tbsp tomato sauce
- 2 tbsp Shaoxing (Chinese wine)
- 4 tbsp light soy sauce
- 2 tsp honey
- ¼ tsp Chinese five spice ground
- pinch star anise ground
- 3 tbsp rice wine vinegar
- 3 tbsp caster sugar
- 2 cups purple cabbage shredded
- ½ cup kewpie mayonnaise found in most Asian grocers and major supermarkets
- 1 tsp sriracha chilli sauce to taste
- 1-2 cucumbers diced
- 10 mini tortillas warmed
- coriander small bunch, chopped
- lime wedges to squeeze
- Place an oven tray into the oven and pre-heat to 220C°. (Lining with foil is optional).
- Place the sauce ingredients into a jug and stir to combine. Stir ¾ of the sauce through the pork and set aside. (If you have time, this step can be done the day before and marinated overnight in the refrigerator). Keep the reserved sauce.
- Carefully remove the hot oven tray from the oven and place the individual pork pieces on the tray, far enough apart that the pork pieces are not touching. Leave the excess sauce in the bowl, try not to put too much sauce on the tray as the pork will stew.
- Place the pork in the oven and cook for ten minutes. Remove the tray from the oven and turn the pork. Spoon the remaining sauce over the top of the meat and return to the oven for 5-10 minutes, until cooked and lightly black/caramelised around the edges. Remove from the oven.
For the pickled cabbage
- While the pork is cooking, stir the rice wine vinegar and sugar in a bowl and stir until the sugar has mostly dissolved. Add the cabbage and stir to coat. Set aside.
For the sriracha mayo
- Stir the kewpie mayo together with the sriracha sauce. Add more or less sriracha to suit your personal taste.
- Heat the tortillas to packet instructions.
- Top with the BBQ pork, cabbage, cucumber and desired amount of sauce. Sprinkle coriander over the top and squeeze lime juice over. Serve immediately. Enjoy!
For more delicious, fast and affordable weeknight dinner ideas, see my time saving tips and recipes for speedy weeknight dinners.
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