In the Kitchen: Korean Pork Belly Tacos

In the Kitchen
The Rhode Show Staycation
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Chef Edward Paull of Richardsons Kitchen and Bar joined us in The Rhode Show kitchen to show us how to make their Korean Pork Belly Tacos.

Pork belly ingredients:

  • Pork belly
  • Smoked paprika
  • Salt
  • Pepper
  • Brown sugar
  • Garlic powder
  • Water
  • Cola


  1. Preheat oven to 250F
  2. Score skin of pork belly
  3. Generously season with paprika, salt, pepper, brown sugar, and garlic powder
  4. Place pork on a baking rack and inside a casserole dish or hotel pan
  5. Add 1 inch of water and 2 cups of cola
  6. Cover and cook for 6 hours, cool

Pickled cabbage ingredients:

  • Red cabbage
  • 1 cup white vinegar
  • 1 cup rice wine vinegar
  • 2 cups water
  • Garlic thinly sliced
  • Ginger thinly sliced
  • Jalapeno thinly sliced
  • 2 cups sugar


  1. Mix all ingredients but red cabbage into a saucepan and bring to a simmer
  2. Thinly shave red cabbage and place in a bowl
  3. Pour pickling liquid over shaved cabbage
  4. Cool overnight in fridge

Jalapeno Aoli Ingredients:

  • Roasted Jalapeno
  • Roasted Garlic
  • Cracked Black Pepper
  • Mayo


  1. Blend all ingredients until smooth

Korean BBQ Sauce Ingredients:

  • 1 cup Soy Sauce
  • 3/4 cup Brown Sugar
  • 2 tbsp Minced Garlic
  • 1 tbsp Sriracha
  • 1 tsp Fresh Ginger
  • 1 tsp Sesame Oil
  • Black Pepper
  • Corn Starch
  • Water


  1. Bring all ingredients but corn starch and water to a simmer in a saucepan
  2. Simmer for 15 minutes
  3. Mix 1 tablespoon of cornstarch with 1 tablespoon of water and add to pan
  4. Bring to boil for 30 seconds and cool

Taco assembly ingredients:

  • Flour Tortillas
  • Chopped Greens
  • Pork Belly
  • Korean BBQ Sauce
  • Pickled Cabbage 
  • Jalapeno Aoli


  1. Slice pork belly into strips 1/2 inch wide by 2 inches long and fry in 350F oil for 2 minutes
  2. Lightly grill flour tortillas and lay flat on plate or in taco stand
  3. Add chopped greens
  4. Layer fried pork belly
  5. Drizzle korean bbq sauce over pork
  6. Top with pickled cabbage and jalapeno aoli
  7. Garnish and Enjoy!

Copyright 2020 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

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