1Prepare the pork belly: Pat pork belly pieces dry with paper towels, then season generously with salt and pepper. Heat 1 tbsp neutral oil in a large skillet or Dutch oven over medium-high heat. Add the pork belly and sear until golden brown and crispy on all sides, about 8-10 minutes. Reduce heat to medium-low, cover, and cook for an additional 20-25 minutes, stirring occasionally, until very tender. Drain most of the rendered fat, leaving about 1 tablespoon in the pan.

2Sauté the Kimchi: Add the chopped kimchi, brown sugar, and soy sauce to the pan with the cooked pork belly and remaining fat. Cook over medium heat for 5-7 minutes, stirring occasionally, until the kimchi softens and develops a slight caramelization. Set aside.

3Make the Gochujang Aioli: In a small bowl, whisk together the mayonnaise, gochujang, minced garlic, rice vinegar, and toasted sesame oil until the mixture is smooth and well combined.

4Warm Tortillas: Heat the tortillas individually in a dry skillet over medium heat for about 15-30 seconds per side, or until warm and pliable. Alternatively, wrap them in a damp paper towel and microwave briefly.

5Assemble Tacos: Fill each warm tortilla with a generous spoonful of the pork belly and kimchi mixture. Drizzle generously with the prepared gochujang aioli.

6Garnish and Serve: Garnish the assembled tacos with thinly sliced green onions, a sprinkle of toasted sesame seeds, and a squeeze of fresh lime juice from the wedges. Serve immediately and enjoy.