Pork Belly Tacos

We challenge you to come up with a better way to celebrate Cinco de Mayo, or any day of the year, than with these Pork Belly Tacos featuring Oyster Mushrooms and Pajeori.

Pork Belly Tacos Recipe


1 lb pork belly, sliced to your preference (thick or thin)
Sesame oil
Black pepper
1 package oyster mushrooms
8 tortillas
9 large scallions (green parts only)
⅓ cup Kewpie mayo
2 tsp Doenjang paste
Sesame seeds for garnish

For the pajeori sauce

2 tbsp soy sauce
1 large garlic clove, minced
1 tbsp sesame oil
1 tbsp sugar
2 tsp gochugaru
1 tbsp sesame seeds
2 tsp white vinegar


  1. Pour a little sesame oil over the sliced pork belly. Season generously with black pepper. 
  2. Sear the pork belly on a grill or cast iron skillet. Set aside.
  3. Then, grill the oyster mushrooms in the same pan and set aside.
  4. Thinly slice the green parts of your scallion lengthwise with a sharp knife. Combine all the ingredients for the pajeori marinade, but do not add to the green onions until you are ready to assemble the tacos.
  5. Stir the doenjang paste and mayo together. Adjust the amount of the paste you use to your taste preference.
  6. Heat your tortillas on a hot pan and assemble while still warm.
  7. To assemble the tacos, spread the seasoned mayo on a tortilla, top with the pork belly, mushrooms, and the green onion pajeori. Garnish with some sesame seeds and enjoy!

Recipe by Veda Sankaran / Styling by Anna Franklin / Photography by Dave Bryce 

Looking for a meatless entree option for Cinco de Mayo? Try these Crispy Cauliflower Tacos.

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