Pork Belly Tacos Recipe
Crispy pork belly with pickled onions and spicy mayo.
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Ingredients
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Pork Belly
Pickled Onions
Spicy Mayo
Taco Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat. Rub salt, black pepper, garlic powder, and smoked paprika all over the pork belly, ensuring it is well coated.
- 2
Roast the Pork Belly
Place the pork belly on a baking sheet lined with foil. Roast in the preheated oven for about 2.5 to 3 hours, or until the meat is tender. Increase the oven temperature to 450°F (230°C) and roast for an additional 20-30 minutes until the skin is crispy.
- 3
Rest and Slice
Once cooked, remove the pork belly from the oven and let it rest for 15 minutes. Slice into bite-sized pieces.
Pickling Onions
- 4
Slice the Onions
Thinly slice the red onion and place it in a jar or airtight container.
- 5
Prepare the Pickling Liquid
In a small saucepan, combine white vinegar, sugar, salt, and water. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
- 6
Spicy Mayo Preparation
- 7
Combine Ingredients
In a bowl, mix together mayonnaise, sriracha sauce, and lime juice until well combined.
Taco Assembly
- 8
Warm the Tortillas
Heat the corn tortillas on a skillet over medium heat for about 30 seconds on each side, until warm and pliable.
- 9
Assemble the Tacos
On each tortilla, add a few pieces of crispy pork belly, top with pickled onions, a drizzle of spicy mayo, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.