1Pat pork belly cubes dry. In a medium bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, honey, minced garlic, grated ginger, and half of the lime juice. Add pork belly cubes, toss to coat evenly, and marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.

2Heat vegetable oil in a large non-stick pan or Dutch oven over medium-high heat. Add marinated pork belly in a single layer (cook in batches if necessary) and sear until golden brown and crispy on all sides, about 8-10 minutes.

3Reduce heat to medium-low, add 1/4 cup water or chicken broth, cover the pan, and simmer for 15-20 minutes until the pork is tender. Uncover, increase heat, and cook, stirring occasionally, until the liquid reduces to a thick, glossy glaze that coats the pork belly.

4While the pork cooks, prepare the kimchi slaw: In a separate bowl, combine the chopped kimchi, shredded red cabbage, and half of the sliced scallions. Drizzle with a little extra lime juice and a pinch of salt to taste.

5For the avocado crema, mash the ripe avocado in a small bowl. Stir in the Greek yogurt or sour cream, the remaining lime juice, and a pinch of salt. Whisk until smooth and creamy.

6Gently warm the tortillas on a dry skillet, in the microwave, or wrapped in foil in the oven until they are pliable.

7To assemble, spoon a generous amount of the glazed gochujang pork belly into each warm tortilla. Top with a spoonful of the zesty kimchi slaw, a dollop of creamy avocado crema, and garnish with fresh cilantro and the remaining sliced scallions.