Ingredients

• 1/4 cup soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon adobo sauce
• 1 tablespoon honey
• 2 teaspoons tamarind paste
• 1/2 teaspoon ground cumin
• 2 scallions, sliced
• 1 pound slab pork belly, sliced into 1/4-inch thick pieces
• Oil, for oiling the grill
• Corn tortillas, warmed
• Fresh cilantro leaves, for serving
• Lime wedges, for serving

Instructions

1. For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours.
2. Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side.
3. For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.