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Cut your pork belly strips into 3cm strips.
Coat the strips evenly with Mingle's Swicy Korean BBQ Seasoning.
Heat oil in a frying pan over medium-low heat, add pork belly strips and cook for 5-6 minutes each side until cooked through. Remember, too high heat will burn them.
In the meantime, combine the Kewpie mayo and coleslaw and mix well.
Once cooked, remove pork belly strips from the pan and let them rest.
Slice the rested pork belly to your desired thickness and assemble your tacos with the coleslaw mix, cucumber rounds, pickled onion, and coriander.