COOK IT.
Homemade Ginger Rub: Combine first 5 ingredients (ginger, garlic, onion powder, pepper, and salt) in a small bowl and set aside.
Prep Your Slaw: Julienne 1/3 cup each of cucumbers, jalapenos, and carrots. Toss in chopped cilantro and set aside.
Ginger Salsa: Sweat ginger, garlic and shallots. Then, add vinegar, pepper puree, sugar, sweet chili sauce, oyster sauce, soy sauce, pepper, and water and simmer for 10 minutes over low to medium heat. Remove from heat, cool to 40°F, and fold in cilantro and green onion.
It's Taco Time: First, preheat your Pit Boss grill to 225°F.
Next, score both sides of the beef belly and season with your homemade ginger homemade rub, being careful to cover all sides.
Then, place your seasoned beef belly directly on the middle grill rack of your Pit Boss, and smoke for 2 hours, turning the temperature up to 350°F for the last half hour.
Next, remove the belly from the grill, wrap in butcher paper, and turn down the heat to 250°F before smoking for another 1 1/2 hours, or until you reach an internal temperature of 190°F.
Pull the beef belly from the grill and let it rest overnight.
Once your beef belly has rested, chop it up and throw it on a griddle or griddle surface on medium heat until crispy.
Finally, place the crispy beef belly in a warm tortilla, and top with your homemade salsa and slaw.
Enjoy!