Pork Belly Ramen Tacos with Pickled Daikon

Tender pork belly braised in rich ramen broth, served in warm tortillas with refreshing pickled daikon, cilantro, and a kick of spicy mayo. A fusion delight!

Prep Time

25 minutes

Total Time

3 hours 25 minutes

Calories

4800

Level

Medium

Yields

4 servings

Cost

£3.70

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1.5lbsPork Belly(Skin on or off, cut into 2-inch cubes)

£6.75

4cupsRamen Broth(Store-bought or homemade (Tonkotsu or Shoyu recommended))

£2.50

2tablespoonsSoy Sauce

£0.20

2tablespoonsMirin

£0.40

1inchGinger(Peeled and thinly sliced)

£0.30

3clovesGarlic(Minced)

£0.15

2stalksScallions(Chopped, white and green parts separated)

£0.50

8ozDaikon Radish(Peeled and julienned)

£0.75

0.3cupRice Vinegar

£0.25

2tablespoonsSugar

£0.05

0.5teaspoonSalt

0.5cupMayonnaise

£0.30

1tablespoonSriracha(Or more, to taste)

£0.15

0.3cupCilantro(Roughly chopped)

£0.50

12Corn Tortillas(Small or medium size)

£2.00

Total Cost

£14.80

£3.70 per serving

The Method

1
**Prepare the Pork Belly:** In a Dutch oven or oven-safe pot, sear the pork belly cubes over medium-high heat until browned on all sides. Remove the pork belly and set aside.
2
**Build the Broth:** Add the white parts of the scallions, ginger, and garlic to the pot and sauté for 2-3 minutes until fragrant. Pour in the ramen broth, soy sauce, and mirin. Bring to a simmer.
3
**Braise the Pork Belly:** Return the pork belly to the pot. Ensure the pork belly is submerged in the broth. If not, add a little water to cover. Bring to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5-3 hours, or until the pork belly is very tender and easily pierced with a fork.
4
**Pickled Daikon:** While the pork belly is braising, prepare the pickled daikon. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar dissolves. Add the julienned daikon radish and toss to coat. Let it pickle in the refrigerator for at least 30 minutes.
5
**Spicy Mayo:** In another small bowl, whisk together the mayonnaise and sriracha until smooth. Adjust the amount of sriracha to your desired level of spiciness.
6
**Assemble the Tacos:** Once the pork belly is tender, remove it from the oven and let it cool slightly. Shred the pork belly with two forks. Warm the corn tortillas according to package instructions (or over an open flame).
7
**Final Touches:** Fill each tortilla with shredded pork belly. Top with pickled daikon, cilantro, and a drizzle of spicy mayo. Garnish with the remaining chopped green scallions, if desired. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

4800 kcal / 20083 kJ

Carbs

180g

69% of RDA

Fat

360g

514% of RDA

Protein

180g

360% of RDA

Detailed Breakdown

Fibre

30 g

100% of RDA

Sugar

70 g

78% of RDA

Sodium

6000 mg

261% of RDA

Saturated Fat

150 g

750% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of toasted sesame oil to the ramen broth before braising the pork belly.

If you don't have a Dutch oven, you can braise the pork belly on the stovetop over low heat, making sure to check and stir it occasionally to prevent burning.

Adjust the amount of sriracha in the spicy mayo to your preferred level of heat. A pinch of cayenne pepper can also be added for extra spice.

Cooking Equipment

Dutch Oven or Oven-Safe Pot with Lid

Stove

Small Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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