Delicious and easy char siu BBQ pork, served with soft tortillas, cucumber, pickled cabbage and a mild sriracha sauce. These easy BBQ pork tacos are full of flavour and mind blowing-ly good!
Growing up, tacos were my favourite food. I even have a childhood memory of my family eating tacos without me when I was staying at a friend’s house and me being slightly irrational tacos being consumed in my absence. Absolutely devastating! That may be more of a reflection on my love of food, but I think it’s also because tacos are simply the best.
Tacos still hold a special place in my heart (stomach). I love that there are endless combinations of flavours and you can add whatever you feel like. This works well with my kids, because they choose their own toppings. That way, they get their veggies and eat all of their dinner! I made these easy BBQ pork tacos last week and they were a huge hit.
The BBQ pork is simple to make and if you prefer a speedy dinner, you can meal prep the pork by chopping and coating it in the sauce the day before cooking as well as chopping and storing the veggies. The other elements of the dish can be prepared in the time that it takes the pork to cook in the oven.
You can find sriracha and hoisin sauces in Asian grocers or in the Asian section of your supermarket. They are both very versatile sauces that are great pantry staples.
The sweet and salty BBQ pork is balanced perfectly by the light and crunchy pickled cabbage, cucumber and sriracha sauce. This is a truly amazing dish that your whole family will love.
- 1-2 small cucumbers, diced
- 1 x 10 pack of soft mini tortillas
- small bunch coriander, chopped (optional)
- lime wedges (optional)
- FOR THE PORK
- 700g pork belly, skin removed
- 1/3 cup hoisin sauce
- 3 tbs tomato sauce
- 4 tsp shaoxing (Chinese wine)
- 4 tbs light soy sauce
- 2 tsp honey
- 1/4 tsp Chinese five spice
- pinch ground star anise
- FOR THE PICKLED CABBAGE
- 2 tbs rice wine vinegar
- 2 tbs caster sugar
- 1 cup purple cabbage, shredded
- FOR THE SRIRACHA MAYO
- 1/2 cup kewpie mayo
- 1 tsp srirachi chilli sauce, or to taste
Place an oven tray into the oven and pre-heat to 220C°.
Thinly slice the pork belly into strips and chop the strips into small 2cm pieces (bite sized).
Place the BBQ sauce ingredients into a mixing bowl and stir to combine. Stir through the pork and set aside. (This step can be done the day before if required and the pork refrigerated).
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 flip 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 cabbage;
While the pork is cooking, stir the rice 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 mayo;
Stir the mayo and desired amount of sriracha sauce together.
Heat the tortillas according to packet instructions.
Top with the BBQ pork, cabbage, cucumber and desired amount of sauce. Sprinkle coriander over the top and 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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