KOREAN PORK BELLY TACOS

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Ingredients:
Pork belly (see below instructions for pork belly preparation)
1 Bunch of perilla leaves
1 Cup of cabbage
4 Stalks of green onions
1 tablespoon Jowa Jowa
1 tablespoon seasoning soy sauce
1/2 tablespoon of brown sugar
1/2 tablespoon of sesame oil

Pork belly prep recipe (Party portion. Store unused portion in the freezer for later):
• 3 pounds pork belly, rinsed and drained
• 1 large onion, cut into quarters or sliced
• 4 tablespoons ginger, sliced thinly
• 12 garlic cloves
• 2 tablespoons Korean fermented soybean paste (doenjang)
• 1 tablespoon brown sugar
• 1 tablespoon instant hazelnut-flavored coffee
• 10 cups water

Boil for 1 hour and then lower heat to cook additional 15 min. Take out and place on wire rack until cooled.

Pan-fry Instructions for 2 people:
Dice up the pork belly and crisp it up in a pan. Paper towel off some of the excess oil.
Add in the Jowa Jowa mixture (In a separate bowl, mix: 1 tablespoon Jowa Jowa, 1 tablespoon season soy sauce, 1/2 tablespoon of brown sugar and half tablespoon of sesame oil).
Sauté a little while longer and add sliced green onion and sesame seeds when ready to serve. 

Warm corn tortillas over pan with a little olive or avocado oil.
Add shredded cabbage and other optional items (salsa, marinated onions, green sauce, etc)