1 lb. skinless pork belly
1 bottle Teriyaki Marinade
10 corn tortillas
2 cups coleslaw mix
1 lime, cut into wedges
In a large mixing bowl or large freezer bag, place the pork belly and pour 3/4 of the Teriyaki Marinade.
Place in refrigerator for 1-2 hours to marinate. Note: Best results, marinate overnight.
Preheat oven to 450 degrees.
In an oven safe pan or skillet, place the pork belly and roast for 30 minutes, fat side up.
Reduce heat to 275 degrees and roast for an additional hour.
Remove from oven and let rest for 10-15 minutes.
In a mixing bowl, combine the coleslaw mix and the rest of the Teriyaki Marinade. Stir thoroughly.
Heat corn tortillas.
Slice pork belly into pieces.
Place corn tortillas on serving platter and top with a scoop of teriyaki coleslaw mixture.
Layer pork belly on top of teriyaki coleslaw mixture.
Serve with lime wedges. Enjoy!
Smoky mesquite with sea salt & pepper