10 Hour Pork Belly Taco Recipe
Make 10 Hour Pork Belly Taco Recipe in just 10h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork Belly
Finishing Sauce / Glaze
Pickled Onion & Quick Slaw
Tacos & Garnish
Method
Pork Belly
- 1
Prep and season
Pat pork belly pieces dry with paper towels. Combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and brown sugar in a small bowl. Rub olive oil over pork belly pieces, then evenly coat with the spice/brown sugar mixture. Let rest at room temperature 30 minutes or refrigerate up to overnight covered.
- 2
Sear
Preheat oven to 225°F (107°C). In a large ovenproof Dutch oven or heavy roasting pan, heat 1 tablespoon olive oil over medium-high heat. Working in batches if needed, sear pork belly pieces on all sides until golden-brown, about 3–4 minutes per side. Transfer seared pieces to a plate.
- 3
- 4
Add liquids and braise
Pour chicken or pork stock and 1 tablespoon apple cider vinegar into the pot — liquid should come about halfway up the sides of the pork pieces; add a bit more stock or water if needed. Bring to a gentle simmer on the stovetop, then cover the pot tightly and transfer to the preheated oven.
- 5
Long slow braise
Braise in the oven at 225°F for 8–10 hours until pork is extremely tender and easily pulls apart with a fork. Check at 6–7 hours; if liquid has reduced too much, add up to 1 cup hot stock or water to keep moist. Low-and-slow time develops collagen and flavor.
- 6
Cool and shred
When done, remove pot from oven. Transfer pork belly to a cutting board and allow to rest 10–15 minutes. Reserve braising liquid; skim off and discard excess fat if desired. Using two forks or your hands (wear gloves), shred pork into bite-sized pieces, keeping some larger chunks for texture. Strain and reserve braising liquid/vegetables for sauce.
Finishing Sauce / Glaze
- 7
Reduce braising liquid
Pour reserved braising liquid (about 1–2 cups) through a fine sieve into a saucepan, pressing on solids to extract flavor. Bring the liquid to a simmer over medium-high heat and reduce by approximately half until slightly syrupy, about 10–15 minutes.
- 8
Make glaze and combine
Add orange juice, soy sauce, honey, and minced chipotle to the reduced braising liquid. Simmer 3–5 minutes to meld flavors. Mix cornstarch with water to make a slurry, then whisk into the simmering sauce a little at a time until it thickens to a glossy glaze (about 1 minute). Taste and adjust seasoning with salt or a splash more soy or vinegar as needed.
- 9
Toss pork in glaze
Return shredded pork belly to the saucepan and toss to coat evenly in the glaze. Heat gently for 2–3 minutes until pork is warm and well glazed. Keep warm until assembly.
Pickled Onion & Quick Slaw
- 10
Quick-pickle onions
Place thinly sliced red onion in a bowl or jar. Stir together 1 tablespoon apple cider vinegar, 2 tablespoons water, 1 teaspoon sugar, and 1 teaspoon salt until sugar and salt dissolve. Pour pickling liquid over onions, pressing to submerge. Let sit at room temperature at least 15 minutes (up to 2 hours) or refrigerate for up to 24 hours. Drain before using.
- 11
Make quick slaw
In a medium bowl, combine shredded cabbage, chopped cilantro, lime juice, mayonnaise, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat. Taste and adjust acidity/salt. Chill until ready to assemble.
Tacos & Garnish
- 12
Warm tortillas
Warm corn tortillas on a cast-iron skillet or comal over medium heat for about 20–30 seconds per side until soft and pliable. Wrap in a clean towel to keep warm.
- 13
Assemble tacos
Place a warm tortilla on a plate. Add about 2–3 ounces (roughly 1/4 to 1/3 cup) of glazed shredded pork belly. Top with a spoonful of quick slaw, a few pickled onion slices, a sprinkle of crumbled queso fresco, and fresh cilantro leaves. Add a dollop of sour cream or crema if using. Serve with lime wedges on the side.
- 14
Serve
Serve immediately while pork is warm. Leftover pork keeps in an airtight container refrigerated up to 4 days; reheat gently with a splash of stock or water to loosen glaze.