Peking Pork Belly Tacos

• Roasted Pork Belly
• 2 pounds pork belly (or two long slabs)
• 1/4 cup kosher salt
• 1/4 cup sugar
• The Assembly
• 10 flour tortillas
• 2 kirby cucumbers (or 1 English), cut into 1/8" discs
• 1/2 pound piece daikon radish, halved lengthwise and cut into 1/8" slices
• 2 tablespoons sugar
• 2 teaspoons kosher salt
• 1 cup scallions, cut into slivers
• hoison sauce

1. Combine the salt and sugar and rub all over the pork belly. Discard any excess, then lay the belly into an oven safe dish. Cover with plastic wrap and let it sit in the refrigerator for four hours or overnight (no more than 12 hours).
2. Heat oven to 275 degrees F.
3. Discard any liquid that accumulated in the dish. Lightly rinse off the belly, pat dry with paper towels and then return to the dish. Put it in the oven, fat side up, and cook for two hours, basting every half hour with the rendered fat.
4. Remove from the oven and allow to cool slightly. When it's cool enough to handle, wrap with aluminum foil or plastic wrap and set in the refrigerator to cool completely so that it's firm enough for slicing with a knife.
5. Place the cucumbers and the daikon in two separate containers. Split the sugar and salt so that each container gets 1 tbsp sugar and 1 tsp salt. Toss each well, then cover and let sit in the refrigerator for a half hour.
6. Wrap the tortillas in aluminum foil and warm in the oven on a low temperature for 15 minutes.
7. Slice the chilled pork belly into half inch pieces and warm on a pan on medium heat until the fat becomes translucent and jiggly.
8. Smear a small spoonful of hoison sauce onto half of each tortilla. Place two pieces of warmed pork belly over the sauce, then add a few slices of pickled cucumber and daikon. Top with scallion slivers and serve immediately.

pork belly, pork belly, kosher salt, sugar, flour tortillas, kirby cucumbers, daikon radish, sugar, kosher salt, scallions, hoison sauce

Taken from food52.com/recipes/12336-peking-pork-belly-tacos (may not work)