Pork Belly Tacos Recipe
Braised pork belly, pickled red onion, cilantro
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Ingredients
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Pork Belly
Pickled Red Onion
Taco Assembly
Method
Braised Pork Belly
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Pat the pork belly dry with paper towels and score the skin in a crosshatch pattern. This will help render the fat and create crispy skin.
- 2
Season the Pork Belly
Rub the pork belly all over with salt, black pepper, garlic powder, onion powder, and cumin. Ensure the seasoning gets into the scored areas.
- 3
Sear the Pork Belly
In a large, oven-safe pot, heat olive oil over medium-high heat. Add the seasoned pork belly skin-side down and sear for about 5-7 minutes until golden brown. Flip and sear the other side for another 5 minutes.
- 4
Braise the Pork Belly
Pour in the chicken broth, ensuring the pork belly is partially submerged. Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, until the pork is tender and easily shredded.
- 5
Rest the Pork Belly
Remove the pork belly from the oven and let it rest for 15 minutes before slicing.
Pickled Red Onion
- 6
Prepare the Pickling Liquid
In a small saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until sugar dissolves.
- 7
Taco Assembly
- 8
Prepare the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
- 9
Assemble the Tacos
Slice the rested pork belly into bite-sized pieces. Lay a few pieces of pork belly on each tortilla, top with pickled red onions, and sprinkle with fresh cilantro. Serve immediately.
