Pork Belly Tacos Recipe

In a bowl, combine kosher salt, brown sugar, black pepper, smoked paprika, garlic powder, chili powder, and pink curing salt (if using) to make the cure. Mix until evenly incorporated.

Pat the pork belly dry. Rub the cure evenly over the entire pork belly, including the skin side. Place the belly on a rack over a rimmed sheet pan, cover, and refrigerate for 12 hours (overnight).

Rinse off the cure under cold water and pat thoroughly dry. Preheat the oven to 275°F (135°C). Roast the belly on the rack until the internal temperature reaches about 190–200°F (88–93°C), about 2.5 hours. If the skin is not crisp enough, increase the oven to 450°F (230°C) and roast 15–20 minutes longer, watching closely to render and crisp the skin.

Remove from oven and let rest 10–15 minutes. Slice into thick strips or bite-sized rectangles for tacos.

In a bowl, combine diced mango, red onion, minced arbol chilies, chopped cilantro, lime juice, salt, and sugar (if using). Mix gently to combine.

Let the salsa rest for 15–20 minutes to allow flavors to meld. Taste and adjust salt or heat by adding more arbol or lime juice as desired.

Warm the tortillas in a dry skillet or on a hot griddle for about 20-30 seconds per side. Keep wrapped in a clean towel to stay warm.

To assemble, place 2–3 pieces of pork belly on each tortilla. Top with a generous scoop of mango arbol salsa. Garnish with cilantro leaves and a squeeze of lime if desired.

Serve immediately with extra lime wedges and radish slices on the side.