Taco De Panza Recipe
Cured and roasted pork belly, salsa cruda, queso fresco, white onion, cilantro
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.
Pork Belly and Toppings
Method
Preparation and Assembly
- 1
Curing the Pork Belly
Rub the pork belly with salt, black pepper, and cumin. Cover it and let it cure in the refrigerator for at least 12 hours.
- 2
Roasting the Pork Belly
Preheat your oven to 160°C (320°F). Place the cured pork belly in a roasting pan, drizzle with olive oil, and roast for about 2 hours, or until the meat is tender and the skin is crispy. Let it rest for 15 minutes before slicing.
- 3
- 4
Assembling the Taco
Slice the roasted pork belly into thin pieces. On a corn tortilla, place some pork belly, add salsa cruda, crumbled queso fresco, chopped white onion, and cilantro. Serve immediately.
