Pork Belly Tacos Recipe
Braised pork belly, pickled onion, cilantro, and lime.
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Ingredients
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Pork Belly
Pickled Onion
Taco Assembly
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Rub the pork belly with salt, black pepper, cumin, and smoked paprika. Ensure it is evenly coated.
- 2
Sear the Pork Belly
In a large skillet over medium-high heat, sear the pork belly on all sides until it is browned, about 3-4 minutes per side.
- 3
Braised Cooking
Place the seared pork belly into a slow cooker or a Dutch oven. Add chopped garlic, sliced onion, chicken broth, bay leaves, and bring to a simmer. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. If using a Dutch oven, cover and simmer on low heat for about 2.5 to 3 hours or until tender.
- 4
Rest and Slice
Once cooked, let the pork belly rest for about 15 minutes. Slice into bite-sized pieces.
Pickled Onion Preparation
- 5
Prepare the Pickling Brine
In a small saucepan, combine white vinegar, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 6
Taco Assembly
- 7
Warm the Tortillas
In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until they are pliable.
- 8
Assemble the Tacos
Place a portion of the sliced pork belly onto each tortilla. Top with pickled onions, fresh cilantro, and a squeeze of lime juice.
- 9
Serve
Serve the tacos immediately with extra lime wedges on the side for additional flavor.