Vietnamese Caramelized Pork Belly Tacos

Directions

Prepare the pork belly

1. Blanch the pork belly by adding it to a pot of water enough to cover it. Bring to a boil, then drain, rinse, and cut the pork belly into bite-size cubes.

2. In a medium pot, heat the oil and add the cubed pork belly. Cook on medium-high heat for 3-4 minutes.

3. Add the jar of Red Boat Vietnamese simmer sauce to the pot. Stir briefly, then cover and braise on medium-low heat for 35 minutes.

Make the Cilantro Crema

1. In a blender or food processor, combine the cilantro, Greek yogurt, mayonnaise, lime juice, garlic, and salt. Blend until smooth and set aside.

Finish the pork belly

1. After 35 minutes, remove the lid and continue to cook for another 10 minutes to reduce the liquid.

Assemble the tacos

1. Warm the corn tortillas on a pan.

2. Serve the tacos by filling each tortilla with caramelized pork belly, adding chopped white onions and cilantro.
3. Top with a dollop of cilantro crema and a spritz of lime juice.