1Toss pork belly with 1.5 tbsp gochujang, soy sauce, honey, half the minced garlic and grated ginger. Marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator.

2Preheat oven to 350°F (175°C). Heat olive oil in an oven-safe pot or Dutch oven over medium-high heat. Sear marinated pork belly pieces until lightly browned on all sides. Add 0.5 cup water or chicken broth, cover, and bake for 75-90 minutes, or until very tender.

3While pork bakes, prepare the glaze: In a small bowl, combine the remaining 1.5 tbsp gochujang, rice vinegar, remaining minced garlic and grated ginger, sesame oil, and the juice from half a lime.

4Remove pork from oven. Carefully discard most of the rendered liquid/fat from the pot, leaving a little for flavor. Increase oven temperature to 400°F (200°C). Pour the prepared glaze over the pork, toss to coat, and return to the oven uncovered for 10-15 minutes, tossing halfway, until the pork is caramelized and slightly crispy.

5For the slaw, combine shredded cabbage, julienned carrot, and sliced radishes in a large bowl. In a small bowl, whisk together the juice from the remaining half lime, lime zest, half the chopped cilantro, 1 tbsp olive oil, a pinch of salt, and pepper. Pour dressing over the vegetables and toss to combine.

6Warm tortillas by placing them in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave briefly.

7Assemble tacos by filling warm tortillas with the glazed pork belly, topping generously with the lime-cilantro slaw, and garnishing with fresh cilantro. Serve immediately with extra lime wedges on the side.