Pork Belly Taco Recipe
Topped with pico de gallo, cilantro, and served on soft corn tortillas with sage mayo.
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 Pork Belly Tacos
Method
Directions for Preparing Pork Belly Tacos
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly and rub the salt, black pepper, and cumin all over the meat. Place it in a roasting pan and cover with foil. Roast for 2.5 to 3 hours until tender.
- 2
Crisp the Pork Belly
After roasting, increase the oven temperature to 450°F (230°C). Uncover the pork belly and roast for an additional 20-30 minutes until the skin is crispy. Let it rest for 15 minutes before slicing.
- 3
Prepare Sage Mayo
In a bowl, mix mayonnaise, chopped sage, and lime juice until well combined. Adjust seasoning to taste.
- 4
Assemble the Tacos
Warm the corn tortillas in a skillet. Slice the crispy pork belly into bite-sized pieces. On each tortilla, add pork belly, a generous scoop of pico de gallo, fresh cilantro, and a dollop of sage mayo.
- 5
Serve
Serve the tacos immediately, garnished with extra cilantro if desired.