Pork belly tacos are exceptionally delicious due to the succulent, fatty nature of pork belly combined with the flavorful marinade, seasonings, and toppings we use in our recipe.
Pork Belly Tacos
The rich, melt-in-your-mouth texture of the pork belly, when paired with fresh tortillas and vibrant toppings like salsa, cilantro, and pickled red onions, creates a harmonious blend of flavors and textures that tantalize the taste buds, making pork belly tacos a beloved favorite among food enthusiasts. Yield: approximately 12 to 16 tacos
Ingredients
- 4 pounds boneless skinless pork belly
- 3 tablespoons granulated sugar divided
- 3 tablespoons kosher salt
- 2 tablespoons ancho chili powder
- 8 to 12 tortillas warmed
- Ancho Chili Roasted Pineapple (recipe below)
- Chipotle Aioli (recipe below)
- 2 avocados chopped
- Pickled Onions (recipe below)
- Queso fresco crumbled
- Cilantro, chopped forgarnish
- Lime wedges forgarnish
Instructions
- Place pork belly in a baking dish and rub evenly with granulated sugar and kosher salt. Cover with plastic wrap and refrigerate for at least 12hours and up to 24 hours.
- Remove from refrigerator and discard plastic wrap, pat dry, and remove any liquid that has accumulated. Rub with ancho chili powder. Preheat oven to 450 degrees. Roast pork belly for 30 minutes, then lower heat to 275 degrees and roast for 1 hour more, until pork belly is tender.
- Let pork belly cool slightly, then slice into approximately ½"slices. If you want perfectly clean slices: cool pork belly completely, then remove from baking dish and wrap in aluminum foil. Refrigerate until cold. Slice pork belly, then reheat in oven at 275 degrees wrapped in aluminum foil until heated through.
- Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, drizzle with chipotle aioli and a sprinkle of que so fresco and cilantro. Serve with lime wedges and preferably a margarita. Devour.
Sweet and Tangy Pickled Onions
Yield: 2 cups
Ingredients
- 2 medium red onions thinlysliced
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons kosher salt
- 1/2 cup of grated fresh red beets
Instructions
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt are fully dissolved.
- Place onion and beets in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a couple weeks stored in the refrigerator.
Ancho Chili Roasted Pineapple
Yield: 2 cups
Ingredients
- 2 cups finely diced fresh pineapple
- 1 tablespoon oliveoil or canola/vegetable oil
- 1/2 tablespoon and 1 teaspoon ancho chili powder
- 1½ teaspoons granulated sugar
Instructions
- Heat oil in a medium skillet over medium high heat. Add pineapple, sugar, and ancho chili powder and stir to coat. Cook, stirring occasionally, for 4 to 5 minutes, until pineapple caramelizes with a nice golden-brown color. You can grill the pineapple as well, if desired!
Chipotle Aioli
Yield: 1 cup Aioli
Ingredients
- 2 large egg yolks
- 1 tablespoon lemon juice (about a half a lemon)
- 1 teaspoon garlic finely minced (about 2 to 3 cloves)
- ¼ teaspoon sugar
- ½ teaspoon salt
- 2 tablespoons chipotle in adobo
- 3/4 cup vegetable oil (extra light olive oil works great too)
Instructions
- Place yolks, lemon juice, garlic, sugar, salt, and chipotle in food processor. Pulse to combine. Alternatively, blend with immersion blender.
- With processor or blender running, slowly pour in oil. Process until aioli forms and thickens, about a minute. Turn processor off, scrape sides, process again until combined.
- Serve immediately or store in airtight container in refrigerator until ready to use.
