3 crispy beef tacos on a plate in front of pit boss wood pellet smoker

Ginger Beef Belly Tacos

Ginger Beef Belly Tacos

Category Beef Cinco de Mayo Game Day
Servings 12
Prep Time 25 minutes
Cook Time 4 hours

Taco Tuesday just got BIGGER, HOTTER, HEAVIER. In this recipe, crispy beef belly is paired with homemade coleslaw and fresh ginger salsa, then wrapped in a warm tortilla. A squeeze of lime and chopped cilantro to top it off take these Ginger Beef Belly Tacos to the next level. 

Before you begin:

These tacos are sure to impress, since you'll be making everything including the slaw, salsa, and beef rub from scratch when you follow this recipe. Are you up for the challenge, pitmaster?

Cooking Method:

This smoked recipe does require a little prep time, but even more patience. Once you season and smoke your beef belly, you'll need to let the meat rest overnight - you got this, we believe in you. Then, when it's time to assemble and chow down, you'll throw your chopped beef onto a griddle surface to get it nice and crispy for the taking. But don't worry, once you take a bite of your flavor-packed tacos, there's nothing standing in your way from making them over, and over, again.

Author:
Pit Boss Kitchen
3 crispy beef tacos on a plate in front of pit boss wood pellet smoker

Ingredients
  • 1 tbsp ginger powder
  • 1 Tbsp Garlic Powder
  • 1 tbsp onion powder
  • 1 Tbsp Black Pepper
  • 2 Tbsp Salt
  • 1/3 cup cucumbers, julienned
  • 1/3 cup jalapenos, julienned
  • 1/3 cup carrots, julienned
  • 2 tbsp chopped cilantro
  • 1 1/2 tbsp chopped ginger
  • 2 cloves of garlic, minced
  • 1 shallot, minced
  • 1 tbsp rice vinegar
  • 1 tbsp oil
  • 1/4 cup chopped green onions
  • 15 oz. red pepper puree
  • 1 Tbsp Sugar
  • 2 tbsp Sweet Chili Sauce
  • 2 tbsp vegan oyster sauce
  • 2 tbsp Soy Sauce
  • 1/8 tsp ground black pepper
  • 1/4 cup Water
  • 3 tbsp finely chopped cilantro
  • 1 beef belly

Special Tools
  • Small & Medium Mixing Bowls

Directions
  1. Homemade Ginger Rub: Combine first 5 ingredients (ginger, garlic, onion powder, pepper, and salt) in a small bowl and set aside
  1. Prep Your Slaw: Julienne 1/3 cup each of cucumbers, jalapenos, and carrots. Toss in chopped cilantro and set aside.
  1. Ginger Salsa: Sweat ginger, garlic and shallots. Then, add vinegar, pepper puree, sugar, sweet chili sauce, oyster sauce, soy sauce, pepper, and water and simmer for 10 minutes over low to medium heat. Remove from heat, cool to 40°F, and fold in cilantro and green onion.
  1. It's Taco Time: First, preheat your Pit Boss grill to 225°F.
  1. Next, score both sides of the beef belly and season with your homemade ginger homemade rub, being careful to cover all sides.
  1. Then, place your seasoned beef belly directly on the middle grill rack of your Pit Boss, and smoke for 2 hours, turning the temperature up to 350°F for the last half hour.
  1. Next, remove the belly from the grill, wrap in butcher paper, and turn down the heat to 250°F before smoking for another 1 1/2 hours, or until you reach an internal temperature of 190°F
  1. Pull the beef belly from the grill and let it rest overnight.
  1. Once your beef belly has rested, chop it up and throw it on a griddle or griddle surface on medium heat until crispy.
  1. Finally, place the crispy beef belly in a warm tortilla, and top with your homemade salsa and slaw.
  1. Enjoy!