Crispy Pork Belly Tacos
Crispy, melty, and utterly taco perfection. Slow-cooked until meltingly tender, then crisped up until the edges shatter. These pork belly tacos are a whole vibe.
Main Dish · Prep 15 min · Cook 120 min · Serves 6 · Medium · By Tina · Published
Ingredients
- 1 kg pork belly, skin scored
- 2 tsp cumin, ground
- 2 tsp smoked paprika
- 12 small corn tortillas
- 200 g pineapple, diced
- 150 g red cabbage, shredded
- 3 whole lime
- 1 bunch fresh cilantro
Taco Tuesday, Elevated
Regular tacos are great. But crispy pork belly tacos? That's a whole different level. The meat is impossibly tender from slow cooking, then you blast it under the broiler until the edges get all crispy and caramelized.
The Method
Rub the pork belly with cumin, smoked paprika, garlic powder, salt, and pepper. Slow roast at 150°C/300°F for 2 hours until meltingly tender.
Let it cool slightly, then cut into bite-sized cubes. Crank the oven to broil and spread the cubes on a baking sheet. Broil for 5-7 minutes until the edges are crispy and golden.
Warm your tortillas, load them up with the crispy pork, pineapple salsa, shredded cabbage, and a big squeeze of lime. Finish with cilantro.
Tina's Tips
- Score the skin before roasting for extra crispy bits
- The pineapple salsa cuts through the richness perfectly — dice pineapple with red onion, jalapeño, lime, and cilantro
- Make a quick slaw: shred cabbage, toss with lime juice and a pinch of salt
- Leftovers go into incredible fried rice
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