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

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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.