Crispy Pork Belly Tacos
These crispy pork belly tacos are an easy and flavorful recipe you can make for date nights at home or extra-special Taco Tuesdays.
Ingredients
- 1 pound roasted pork belly sliced into bite-size pieces
- 8 4-inch yellow corn tortillas
- Lime wedges for serving
Quick Pickled Cabbage
- ⅛ head red cabbage roughly chopped
- 1 medium lime juiced
- 1 pinch salt
Avocado Mash
- 2 medium avocados mashed
- 1 medium lime juiced
- 1 pinch salt
Instructions
- First, make the quick pickled cabbage. Combine cabbage, lime juice, and salt in a large bowl and toss with your hands until thoroughly mixed. Set aside and let sit for at least 10 minutes.
- Then, make the avocado mash. Combine mashed avocado, lime juice, and salt in a medium bowl and stir well until the consistency is smooth. Set aside.
- Next, pan-fry the pork belly. Preheat a frying pan over medium-high heat, then add the pork belly and fry until crispy, stirring occasionally, about 3 to 5 minutes.
- Finally, warm the corn tortillas on a cast iron griddle for about 30 seconds per side, then assemble the tacos. Add a spoonful of avocado mash to each tortilla, add 4 to 5 pieces of pork belly, then top with a bit of quick pickled cabbage and serve with fresh lime wedges.
Notes
Roasted pork belly: We like following Pinch and Swirl's recipe for oven roasted pork belly, since it's a slightly easier adaptation of David Chang's famous Momofuku pork belly. Note that it takes at least a few hours of advance time to roast the pork belly and fully prepare it for this taco recipe.
Frying the pork belly: If you want to infuse a little extra flavor into the fried pork belly, add a small amount of the excess fat leftover from roasting it to the frying pan while preheating.
Serving suggestions: We like to serve fresh lime wedges with these tacos so you can squeeze a little extra acid over the tacos before eating. It helps tie together all the delicious flavors and counteract some of the saltiness of the pork belly.
We recommend serving pork belly tacos with a side of chips, salsa, guacamole, and sour cream or plain Greek yogurt.
Storing & reheating leftovers: Store any leftover pork belly in an airtight container in the fridge for up to 4 days. Reheat in a frying pan over medium-low heat until warm, about 5 to 10 minutes.
You can also store leftover quick pickled cabbage in the fridge for up to 4 days, but note that the longer it sits, the more "pickled" it will become - it'll lose some of its crunch and start to taste more acidic.
Leftover avocado mash can also be stored in a separate container in the fridge for 2 to 3 days. It may start to brown on top, but you can easily scrape off any parts you don't want to eat.
Nutrition
Calories: 414kcal | Carbohydrates: 13g | Protein: 7g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 41mg | Sodium: 42mg | Potassium: 424mg | Fiber: 5g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg
