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 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 4servings
Cost $15
Ingredients
1lbpork bellyskin scored
2tspsea salt
1tspblack pepper
1tspsmoked paprika
8small tortillaswarmed
1/2cuppickled red onionsthinly sliced
1/2cupfresh cilantro leaves
2limescut into wedges for serving
For the Pickled Red Onions:
1medium red onionthinly sliced
1/2cupapple cider vinegar
1tbspsugar
1 1/2tspsalt
1cupwarm 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.