1Prepare pork belly for braising: Preheat oven to 300°F (150°C). In an oven-safe pot or Dutch oven, combine the pork belly pieces, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and water. Stir well to combine.

2Slow cook pork belly: Bring the mixture to a simmer on the stovetop. Once simmering, cover the pot and transfer to the preheated oven. Braise for 2.5-3 hours, or until the pork belly is exceptionally tender.

3Crisp the pork belly: Carefully remove the pork belly from the braising liquid, reserving the liquid. Pat the pork belly pieces thoroughly dry with paper towels. In a large skillet over medium-high heat, crisp the pork belly pieces for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Shred or chop into bite-sized pieces.

4Make the gochujang aioli: While the pork is crisping, in a small bowl, whisk together the mayonnaise, gochujang, and fresh lime juice until smooth and well combined.

5Prepare fresh toppings: Shred the red cabbage, chop the fresh cilantro, and thinly slice the scallions. Set aside for assembly.

6Warm tortillas: Warm the corn tortillas by placing them individually in a dry skillet over medium heat for about 20-30 seconds per side, until soft and pliable. Alternatively, wrap them in a damp paper towel and microwave briefly.

7Assemble tacos: Spoon the crispy pork belly onto the warm tortillas. Top generously with the chopped kimchi, shredded red cabbage, fresh cilantro, and sliced scallions.

8Serve: Drizzle a generous amount of gochujang aioli over each taco. Garnish with toasted sesame seeds and thin slices of jalapeño, if desired. Serve immediately and enjoy.