Asian Street Tacos

Julian helps rediscover tacos... with an Asian twist!


  • Ingredients:
  • Cooking oil
  • 1/2 pound pork belly, sliced
  • 6 Brussels sprouts
  • 4 bao buns
  • Cucumber salad:
  • 1 cucumber
  • 1/2 cup rice vinegar
  • 1/2 cup mirin
  • Sesame oil
  • Salt
  • Toppings:
  • 1 watermelon radish, thinly sliced
  • 1 bunch green onions, sliced
  • 1 bunch cilantro, chopped
  • Kimchi
  • 1 clove garlic, minced
  • 1 Fresno pepper, chopped
  • 1 teaspoon sesame seeds
  • Gochujang


  1. Heat a cast-iron pan over medium-high heat. Add oil and pork belly and cook until seared and brown.
  2. Slice cucumbers using a mandolin. Add to a small bowl along with rice vinegar, mirin, a splash of sesame oil and a pinch of salt. Allow to marinate.
  3. Slice Brussels sprouts in half and saute or deep-fry until golden brown and tender. Season with salt and a splash of sesame oil.
  4. Leave some watermelon radish slices whole. Cut a few in half, and chop a few more into long pieces.
  5. Microwave or steam bao buns until soft and hot.
  6. To assemble, add various toppings to bao buns, making some vegetarian options and some pork belly options. Add toppings as desired.