These pork belly tacos are absolutely mouth-watering. The pork is seasoned with taco spices before being roasted until juicy-crisp and caramelised. Shredded cabbage, spicy sour cream sauce, lots of lime and jalapeño finish these tacos off perfectly.
Ingredients
The pork belly itself requires very little prep, making this pork belly taco recipe super easy to make. I use sliced pork belly (you can ask your butcher to slice boneless pork belly into slices for you) but you can use a whole pork belly too. To season the pork belly I used my homemade taco seasoning which adds just the right amount of heat. You could add any toppings/fillings to these tacos but I love the shredded cabbage for crunch and a creamy, spicy sauce along with fresh jalapeños, lime and coriander/cilantro.
- Pork belly.
- Homemade taco seasoning.
- Cabbage. I used red and white cabbage.
- Fresh lime.
- Jalapeños. I used fresh jalapeños but pickled or canned can also be used.
- Fresh cilantro/coriander.
- Sour cream.
- Fresh garlic cloves.
- Salt and black pepper.
- Corn tortillas. Flour tortillas can also be used.
How to make pork belly tacos
- How to cook pork belly for tacos: I used pork belly slices that I seasoned with taco seasoning and roasted in the oven until caramelized, crisp and juicy. You could also use a whole pork belly if you can’t find pork belly slices. Simply season the pork belly with the taco seasoning and roast using my method for the perfect roast pork belly. If you’re using slices, season each piece generously on both sides with the taco seasoning then place on a foil-lined baking sheet or sheet pan. place the pork into a preheated oven and allow to roast for 20-30 minutes, turning half-way, until the pork is caramelized, tender and cooked through.
- Prepare the cabbage: With a sharp knife, shred the cabbage and add to a mixing bowl. Season the cabbage with a teaspoon of olive oil, a few tablespoons of fresh lime juice and a generous pinch of salt.
- Make the spicy sour cream sauce: Blend together sour cream, a splash of water, lime juice, jalapeños, fresh cilantro, garlic, salt and pepper in a food processor or an immersion blender until smooth. Taste and adjust seasoning, if necessary.
- Assemble: Char the corn tortillas in a hot pan or over a direct flame until the edges start to char. Add a spoonful of cabbage to the tortillas then a slice of pork belly. Top with fresh jalapeño slices and a drizzle of sour cream sauce. Serve with lime wedges and fresh cilantro.
What to add to tacos
The great thing about tacos is how versatile they are. You could add all kinds of salsas, guacamole or fresh vegetables to these tacos. Because the pork belly is quite rich and fatty I like adding fresh, crunchy and acidic elements to cut through the richness and add texture. Pickled onions, pickled chillies, pico de Gallo and corn salsa are all good options. Fresh tomatoes or cucumber would also be delicious.
Taco recipes
Easy Pork Belly Tacos
Ingredients
- 500 g (1lb) pork belly slices
- 3 tbsp taco seasoning
For the tacos
- 8 corn tortillas
- 3 cups shredded cabbage
- 2 limes
- 1 tsp olive oil
- salt and pepper to taste
- fresh jalapeños
- fresh cilantro/coriander
For the spicy sauce
- 1 cup sour cream
- 2 tsp lime juice
- 1-2 tsp chopped jalapeños
- 2 tbsp fresh cilantro/coriander
- salt and pepper to taste
Instructions
Cook the pork belly
- I used pork belly slices that I seasoned with taco seasoning and roasted in the oven until caramelized, crisp and juicy. You could also use a whole pork belly if you can't find pork belly slices. Simply season the pork belly with the taco seasoning and roast using my method for the perfect roast pork belly.
- Preheat the oven to 180°C/350°F.
- If you're using slices, season each piece generously on both sides with the taco seasoning then place on a foil-lined baking sheet or sheet pan.
- Place the pork into a preheated oven and allow to roast for 20-30 minutes, turning half-way, until the pork is caramelized, tender and cooked through.
Prepare the toppings
- With a sharp knife, shred the cabbage and add to a mixing bowl.
- Season the cabbage with a teaspoon of olive oil, a few tablespoons of fresh lime juice and a generous pinch of salt.
- Blend together sour cream, a splash of water, lime juice, jalapeños, fresh cilantro, garlic, salt and pepper in a food processor or an immersion blender until smooth. Taste and adjust seasoning, if necessary.
Assemble the tacos
- Char the corn tortillas in a hot pan or over a direct flame until the edges start to char.
- Add a spoonful of cabbage to the tortillas then a slice of pork belly.
- Top with fresh jalapeño slices and a drizzle of sour cream sauce.
- Serve with lime wedges and fresh cilantro.
do you remove the skin before cooking?
If the pork belly you are using still has the skin, yes I would remove it. I often just use pork belly slices which come without the skin.
I made these tonight after I found out the bacon bought at the farmers market was actually pork belly! They turned out so good, we have no leftovers! Thanks for saving our dinner! Adding this to the rotation for sure!
Great recipe! The sauce is amazing!!!! I did the pickled onions from this website too.
Thank you!