Pork Belly Tacos Recipe

Season

Pat the pork belly cubes dry with paper towels. In a bowl toss the pork with kosher salt, black pepper, smoked paprika, garlic powder, and olive oil until evenly coated. Let sit 15 minutes at room temperature or refrigerate up to 1 hour.

Render and Crisp (Stovetop)

Heat a large heavy skillet (cast iron preferred) over medium heat. Add vegetable oil and heat until shimmering. Add pork belly cubes in a single layer without overcrowding (work in batches if necessary). Cook 8–12 minutes, turning occasionally, until fat is rendered and pieces are deeply browned and crispy on all sides. Internal pieces may need 12+ minutes. Transfer to a paper-towel-lined plate to drain. Alternatively, for an oven method: roast at 400°F (200°C) on a wire rack over a sheet pan for 30–40 minutes, turning once, until crisp.

Finish

Taste a piece and adjust seasoning with a pinch of salt if needed. Keep pork warm in a low oven (200°F/95°C) while you prepare tortillas and toppings.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Optional crisp-cheese step: In a separate nonstick skillet, melt 1 teaspoon of butter over medium heat, sprinkle about 2 tablespoons butterkase cheese to make small melted cheese rounds or to lightly toast a tortilla with cheese for 30–45 seconds until cheese melts. Alternatively sprinkle shredded butterkase on warmed tortillas just before serving so it softens from the hot pork.

Make the guacamole: In a medium bowl mash the avocados with a fork to desired consistency. Stir in lime juice, minced red onion, chopped cilantro, minced jalapeño (if using), salt and pepper. Taste and adjust lime and salt. Keep covered and refrigerated until assembly to prevent browning.

Combine diced tomatoes, diced red onion, chopped cilantro, lime juice, minced jalapeño (if using) and salt in a small bowl. Mix and let sit 10–15 minutes at room temperature for flavors to meld.

Assemble tacos: Place a warm corn tortilla on a plate. Spread about 1 tablespoon guacamole on each tortilla (or dollop to taste). Top with 2–3 pieces of crispy pork belly. Sprinkle 1–2 tablespoons shredded butterkase cheese over the pork so it softens/melts from the heat. Spoon 1–2 tablespoons pico de gallo over the cheese and top with a few cilantro leaves.

Serve immediately with lime wedges on the side for squeezing over tacos.