Pork Belly Tacos with the Blackstone Pellet Grill Combo

Satisfy your taco cravings with Matt Hussey's Pork Belly Tacos! Juicy cubes of seasoned pork belly, crunchy Asian-ish slaw, and a sticky-sweet sauce.

Pork Belly Tacos recipe: https://blackstoneproducts.com/blogs/recipes/pork-belly-tacos

Ingredients
2-3 lbs Pork Belly, cubed into bite-sized pieces
3-4 tablespoons Blackstone Island Stir Fry seasoning

Sauce:
¼ cup soy sauce
¼ cup honey
2 tablespoons Hoisin sauce
1-2 tablespoons rice wine vinegar
3-4 cloves garlic, minced
1 thumb-sized piece of ginger, grated
½ teaspoon salt
½ teaspoon pepper

Asian-ish Slaw:
1 bag of sliced cabbage
½ red pepper, thinly sliced
¼ cup soy sauce
2 tablespoons honey
Dash of sesame oil
1 tablespoon rice wine vinegar
¼ teaspoon salt
¼ teaspoon pepper
1-2 green onions, whites sliced for the slaw, greens for garnish

Additional Ingredients:
10 flour tortillas
Cilantro, for garnish
Crispy noodles
Sriracha Mayo

Directions
1. Preheat the pellet grill to 275 degrees Fahrenheit.

2. Cube the pork belly into bite-sized pieces.

3. Season the pork belly with Blackstone Island Stir Fry seasoning.

4. Place the seasoned pork belly on the smoker and smoke for about 1 hour.

5. In a bowl, mix together all the sauce ingredients.

6. In another bowl, combine all the ingredients for the Asian-ish slaw and mix well.

7. Remove the pork belly from the smoker when it's tender.

8. Preheat the griddle.

9. Place the pork belly on the griddle and add the sauce, stirring until the sauce becomes thick and sticky.

10. Warm the tortillas on the griddle or smoker for 1-2 minutes.

11. Assemble the tacos by filling each tortilla with pork belly, slaw, sriracha mayo, and crispy noodles.

12. Garnish with cilantro and sliced green onions.

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