Pork Belly Taco Recipe

prep pork

Pat pork belly pieces dry with paper towels. Trim any excessively thin bits so pieces are uniform thickness (about 1–1.5 inches). Season all sides with kosher salt, black pepper, and garlic powder. Let rest at room temperature for 15 minutes (or refrigerate up to 2 hours uncovered for firmer texture, bring back to room temp before frying).

coat

Place cornstarch in a shallow dish. Dredge each pork belly piece in cornstarch, pressing lightly so an even dry coating adheres. Shake off excess.

deep-fry

In a medium heavy-bottomed skillet or Dutch oven, heat vegetable oil to 350°F (175°C). If you don't have a thermometer, oil should shimmer and form bubbles around a small piece of cornstarch. Carefully add pork pieces in a single layer (work in batches to avoid crowding). Fry 6–8 minutes until golden brown and crisp on the outside and cooked through (internal temp ~165°F/74°C). Adjust time if pieces are thicker. Transfer to a wire rack set over a sheet pan to drain and keep warm.

make glaze

Combine fresh orange juice, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer and cook 6–8 minutes until reduced by about one-third and flavors concentrate.

thicken

Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) to recombine and slowly whisk into the simmering sauce. Continue simmering 1–2 minutes until glossy and slightly thickened. Taste and adjust: add a little more honey for sweetness or a squeeze of lime for brightness. Remove from heat and keep warm.

glaze pork

Toss the fried pork belly pieces gently in the warm glaze until well coated, or brush glaze over each piece with a pastry brush. Place glazed pork back on the wire rack briefly so excess glaze drips and coating firms slightly (about 1–2 minutes). Reserve remaining glaze for assembly.

prepare vegetables

In a large bowl combine shredded green cabbage, shredded red cabbage, shredded carrot, sliced green onion, and chopped cilantro.

dress

In a small bowl whisk rice vinegar, sesame oil, soy sauce, honey, lime juice, and salt until honey dissolves. Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning — the slaw should be bright, slightly tangy, and a bit sweet. Refrigerate until ready to assemble (can be made 1–2 hours ahead).

warm tortillas

Warm flour tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Alternatively brush lightly with neutral oil and warm. Keep wrapped in a clean kitchen towel to stay warm.

slice pork

Let glazed pork belly rest 2 minutes, then slice each piece into 1/2-inch thick strips or bite-sized pieces against the grain for tender bites.

assemble tacos

Place a warm tortilla on a plate. Add a small handful of Asian slaw, top with 2–3 pieces of glazed pork belly, a few thin slices of red onion, a sprinkle of crumbled cotija cheese, and finish with cilantro leaves. Drizzle a little reserved glaze over the pork if desired and serve with a lime wedge.

serve

Serve immediately while pork is hot and crisp. Leftover components store separately: glazed pork kept in the refrigerator (re-crisp under a broiler or in a hot oven), and slaw kept chilled.