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.