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Tara’s Asian Pork Belly Tostadas
Ingredients
- 1-2 lbs pork belly
- 2 packages corn street tacos (or store bought tostadas)
- 1 bottle Korean BBQ sauce
- 1 carton chicken broth
- Finely chopped pico de gallo (with or without jalapeños)
- 2 cups finely shredded Mexican blend cheese
- 2-3 avocados sliced thin
- Bunch of green onions sliced fine on diagonal bias
- 1 bunch chopped cilantro
- Handful of shredded radishes
- Sour cream
- Black sesame seeds
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Directions
- 1. Dice pork belly into small cubes- Blanche in boiling water for 5-10 minutes- drain
- 2. Simmer pork belly in bottle of Korean BBQ sauce and chicken broth over low heat for 1-2 hours until sauce reduced thick & pork belly is tender
- 3. Fry street tacos in vegetable oil until golden and crunchy, place on wire rack to drain oil and salt tostadas
- 4. Layer toppings in the following order…
- Pico de gallo
- Shredded cheese
- Pork belly
- Avocado slices
- Green onions
- Cilantro
- Radishes
- Sour cream
- Sesame seeds
- 5. I usually make them in batches of 12 at a time, so they can be eaten fresh and don’t have time to get soggy
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