Pork Belly Tacos Recipe
Soft corn tortillas filled with braised pork belly, topped with avocado.
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Ingredients
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Pork Belly
Tacos
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Rub the pork belly with salt, black pepper, cumin, garlic powder, and onion powder evenly on all sides.
- 2
Sear the Pork Belly
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned pork belly, searing it on all sides until golden brown (about 4-5 minutes per side).
- 3
Braise the Pork Belly
Once seared, remove the pork belly from the pot and set aside. Pour in the chicken broth, scraping the bottom of the pot to deglaze. Return the pork belly to the pot, cover, and reduce heat to low. Let it braise for about 2 to 2.5 hours, or until fork-tender.
- 4
Rest the Pork Belly
After braising, remove the pork belly from the pot and let it rest for 10-15 minutes before slicing.
Taco Assembly
- 5
Prepare the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, until pliable.
- 6
Slice the Pork Belly
Once rested, slice the pork belly into thin strips or bite-sized pieces.
- 7
Assemble the Tacos
Place a few slices of the braised pork belly onto each warm tortilla. Top with sliced avocado, fresh cilantro, and a squeeze of lime juice.
- 8
Serve
Serve the tacos immediately with additional lime wedges on the side for extra flavor.