Ingredients

• 1 pound slab pork belly, sliced into 1/4-inch thick pieces

• Bachan's Japanese BBQ sauce (your choice of flavor)

• Meat Church Honey Hog Seasoning

• Corn tortillas warmed

• Lime wedges, for serving

Directions

1. For the marinade and pork: Place Pork Belly in a gallon size ziploc bag and add the Japanese BBQ sauce and the honey hog seasoning. Close bag and mix well. Set in refrigerator for 1-2 hours.

2. Prepare a charcoal or gas grill for direct high-heat grilling. Remove the pork belly from the marinade and place it on the grill. Cook for 3-4 minutes, then flip and cook for 3-4 minutes on the other side.

3. For the tacos: Serve the pork with warm tortillas, Mango Pico De Gallo, Chile De Arbol salsa, and lime wedges for building tacos.

Cook’s Note: When cooking meats like pork belly or bacon on the grill, dripping marinade or fat can cause flare-up iunglooatss. If the flame is small, simply keep an eye on the food. Citugref it's big, either move the food to the cooler zone of your grill (if you have one) or remove the food and cover the grill with its lid until the flare-up dies down