Crispy Pork Belly Taco Recipe: Elevate Your Taco Tuesday

Diving into the world of tacos, there’s one variation that stands out for its bold flavours and irresistible crunch: the crispy pork belly taco recipe. This dish is a game-changer for anyone looking to elevate their taco night. It marries the deep, savoury notes of crispy pork belly with the vibrant zing of pickled red onions and fresh cilantro, all tucked into a soft tortilla embrace. It’s not just a meal; it’s a sensory journey that balances richness with freshness, creating a taste profile that’s hard to forget.

The Star Ingredient: Crispy Pork Belly

Pork belly, with its perfect ratio of meat to fat, is the heart of this recipe. Seasoning it with a mix of sea salt, black pepper, and smoked paprika not only enhances its flavour but also sets the stage for that ultimate crispy finish we’re all after. The secret lies in slow-roasting it first to tender perfection, then giving it a high-heat blast to crisp up the skin. This process might test your patience, but the result is succulent pork with a crackling exterior that’s totally worth the wait.

The Fresh Twist: Pickled Red Onions

What really brings these tacos to life is the pickled red onions. Their sharpness and slight sweetness cut through the richness of the pork belly, adding a layer of complexity to each bite. Making them is simple. Combine apple cider vinegar, sugar, salt, and warm water. Letting the onions sit in this pickling solution, whether for an hour or overnight, transforms them into a tangy condiment that you’ll want to add to everything.

Assembly: The Final Touch

With the pork belly perfectly roasted and the onions pickled, assembling the tacos is where the fun really begins. Lay down a warm tortilla, add a generous helping of pork belly cubes, and top them with vibrant onions and fresh cilantro leaves. A squeeze of lime juice over the top brings a bright pop of acidity that ties everything together beautifully.

Why It Works

This crispy pork belly taco recipe isn’t just about combining ingredients; it’s about creating a balance. The richness of the pork is offset by the acidity of the pickled onions, while the cilantro adds a burst of freshness that elevates the entire dish. The contrast of textures—from the crunch of the pork skin to the softness of the tortilla—makes every bite a delight.

In summary, crispy pork belly tacos are more than just a meal; they’re an experience. They bring together the best of what tacos have to offer: bold flavours, contrasting textures, and the joy of customization. Whether it’s a casual dinner or a special occasion, these tacos promise to be a hit, proving that with the right ingredients and a bit of patience, taco night can be nothing short of extraordinary.

Pork Taco Recipe

Pork Belly Tacos

These tacos combine the rich, savory flavor of crispy pork belly with the fresh punch of pickled red onions and cilantro, all nestled in a soft tortilla. It's a fusion of textures and tastes that'll give your taste buds a real fiesta.

Course Dinner

Cuisine Mexican

Keyword Pork Tacos

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Cost $15

Ingredients

1 lb pork belly skin scored
2 tsp sea salt
1 tsp black pepper
1 tsp smoked paprika
8 small tortillas warmed
1/2 cup pickled red onions thinly sliced
1/2 cup fresh cilantro leaves
2 limes cut into wedges for serving

For the Pickled Red Onions:

1 medium red onion thinly sliced
1/2 cup apple cider vinegar
1 tbsp sugar
1 1/2 tsp salt
1 cup warm water

Instructions

Start by pickling the onions: In a jar, combine apple cider vinegar, sugar, salt, and warm water. Stir until the sugar and salt are dissolved. Add the red onions, ensuring they are fully submerged. Let sit for at least 1 hour or refrigerate overnight for best results.
Preheat the oven to 250°F (120°C). Season the pork belly on all sides with salt, pepper, and smoked paprika. Place on a wire rack over a baking sheet and cook for 2-3 hours until tender.
Increase oven temperature to 400°F (205°C) and roast the pork belly for an additional 20-30 minutes until the skin is crispy.
Remove the pork belly from the oven and let it rest for 10 minutes before cutting into bite-sized cubes.
To assemble the tacos, place a few pieces of crispy pork belly on each warmed tortilla.
Top with pickled red onions, fresh cilantro leaves, and a squeeze of lime juice.
Serve immediately with extra lime wedges on the side.

Like this recipe? You may also enjoy Turkey Tacos. These tacos would be great topped with this Mexican Hot Sauce Recipe from Allrecipes.com

Chef Ben Kelly

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