Crispy Pork Belly Taco Recipe
Served with pickled radish and okra, creole aioli.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Crispy Pork Belly Taco
Method
Directions for Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 150°C (300°F). Score the skin of the pork belly in a criss-cross pattern and rub it with salt and black pepper. Place it on a baking tray and roast for 2-3 hours until tender.
- 2
Crisp the Skin
Increase the oven temperature to 220°C (425°F) and roast for an additional 30 minutes to crisp up the skin. Remove from the oven and let it cool slightly before slicing.
- 3
Pickle the Vegetables
In a small saucepan, combine white vinegar, sugar, and a pinch of salt. Heat until sugar dissolves. Pour over sliced radishes and okra in a jar and let them pickle for at least 30 minutes.
- 4
Make the Creole Aioli
In a bowl, mix mayonnaise, creole seasoning, and lemon juice. Stir until well combined and set aside.
- 5
Assemble the Tacos
Warm the corn tortillas on a skillet. Add slices of crispy pork belly, top with pickled radish and okra, and drizzle with creole aioli. Serve immediately.
