Crispy Pork Belly Tacos

Ingredients:

For the pork belly:

• 2 lbs pork belly, skin on or off
• 2 tsp sea salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper

For quick pickled onions:

• 1 small red onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1/2 tsp salt
• 1/2 tsp honey (optional)

For cabbage slaw:

• 2 cups shredded cabbage (or slaw mix)
• Juice of 1 lime
• 1 tbsp olive oil
• Salt to taste

Other:

• 6 corn tortillas
• Jalapeno lime crema or poblano cream sauce
• Crumbled queso fresco or cotija cheese
• Fresh cilantro
• Lime wedges

Instructions:

1. Cook the Pork Belly:
   • Score the skin/fat if applicable. Rub the pork belly with sea salt, cumin, smoked paprika, and black pepper.
   • Roast in the oven at 300°F for 2.5–3 hours until tender.
   • Once cooked, slice the pork belly into bite-sized pieces and optionally broil or pan-sear the slices to crisp the edges before serving.
2. Pickle the Onions:
   • Combine apple cider vinegar, water, salt, and honey in a jar or bowl.
   • Add the thinly sliced onions and let sit for at least 30 minutes (or prep ahead).
3. Make the Slaw:
   • In a bowl, toss the shredded cabbage with lime juice, olive oil, and salt until well coated.
4. Warm the Tortillas:
   • Heat each tortilla directly over a gas burner for 1-2 minutes per side using metal tongs, or toast them in a pan. Keep warm under a towel.
5. Assemble the Tacos:
   • On each warm tortilla, add a layer of cabbage slaw.
   • Spoon a generous scoop of crispy pork belly on top.
   • Add a few pickled onions, then drizzle with jalapeno lime crema or poblano cream sauce.
   • Finish the tacos with crumbled queso fresco and chopped cilantro.
   • Serve with lime wedges on the side.

Enjoy these flavorful and crispy pork belly tacos, perfect for any taco night!

Original Recipe