Slow-Cooked Pork Belly Tacos with Pickled Shikuwasa Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-cooked pork belly served in warm corn tortillas with a refreshing pickled shikuwasa citrus slaw, blending Okinawan ingredients with Mexican taco tradition. This latin american-inspired pork ready in about 375 minutes pairs cut into 1-inch thick strips pork belly, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 360 min Serves 4 Latin American cuisine 420 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a slow cooker, combine 1 lb pork belly cut into 1-inch strips, 1/4 cup soy sauce, 1 tbsp brown sugar, and 3 minced garlic cloves. Cook on low for 6 hours until the pork is tender and easily shredded.
  2. Step 2: Meanwhile, prepare the pickled shikuwasa slaw by mixing 2 cups shredded cabbage, 1 medium shredded carrot, 3 tbsp shikuwasa juice, 2 tbsp rice vinegar, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss well and let marinate for at least 30 minutes.
  3. Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and lightly toasted.
  4. Step 4: Shred the pork belly with two forks and divide evenly among the tortillas. Top each with the pickled shikuwasa slaw and sprinkle 1/4 cup chopped cilantro over all. Serve immediately for a fusion of Okinawan and Mexican flavors.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Slow-Cooked Pork Belly Tacos with Pickled Shikuwasa Slaw take to make?

Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Pork Belly Tacos with Pickled Shikuwasa Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Slow-Cooked Pork Belly Tacos with Pickled Shikuwasa Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Pork Belly Tacos with Pickled Shikuwasa Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Pork Belly Tacos with Pickled Shikuwasa Slaw?

Latin American pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes