Pork Belly Tacos Recipe
Pork belly, pickled red onions, cilantro, spicy aioli, and a corn tortilla.
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Ingredients
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Pork Belly
Pickled Red Onions
Spicy Aioli
Corn Tortillas
Garnish
Method
Pork Belly
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C).
- 2
Season the Pork Belly
Rub the pork belly all over with salt, black pepper, cumin, and paprika. Drizzle with olive oil.
- 3
Cook the Pork Belly
Place the pork belly in a roasting pan and cover it with foil. Roast in the preheated oven for about 3 hours, or until tender. Remove the foil and increase the oven temperature to 400°F (200°C) for an additional 30 minutes to crisp the skin.
- 4
Slice the Pork Belly
Once cooked, remove the pork belly from the oven and let it rest for 10 minutes. Slice it into bite-sized pieces.
Pickled Red Onions
- 5
Slice the Onion
Thinly slice the red onion and set aside.
- 6
Make the Pickling Liquid
In a saucepan, combine apple cider vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 7
Spicy Aioli
- 8
Mix the Aioli
In a bowl, combine mayonnaise, sriracha, lime juice, and minced garlic. Mix well until smooth. Adjust the spiciness by adding more sriracha if desired.
Assembly
- 9
Warm the Tortillas
Heat the corn tortillas in a dry skillet over medium heat until warm, about 30 seconds on each side.
- 10
Assemble the Tacos
Place a few pieces of sliced pork belly on each tortilla. Top with pickled red onions, a drizzle of spicy aioli, and fresh cilantro.
- 11
Serve
Serve the tacos immediately while warm. Enjoy!