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Crispy pork belly tacos

Crispy pork belly tacos

 2 lbs pork belly, fat scored
 ¼ cup paprika
 ¼ cup garlic powder
 ¼ cup onion powder
 2 tbsp +1 tsp salt
 1 tbsp pepper
 2 tsp cayenne
 4 jalapenos, thinly sliced
 ¼ cup seasoned rice vinegar
 ¼ cup unseasoned rice vinegar
 2 tsp sugar
 1 tsp chili flakes
 1 lime, cut into wedges
 4 cups purple cabbage, thinly sliced
 1 lemon, juiced
 ½ cup mayonnaise
 2 tbsp sriracha
 4 tbsp cilantro, leaves only
 6 corn tortillas, lightly toasted

Heat your oven to 325. On a sheet pan with a rack, place the pork belly fat side up.


In a bowl combine the paprika, garlic powder, onion powder, pepper, cayenne and 2 tbsp salt. Mix well to combine. Use this spice rub to cover the entire pork belly.


Place pork belly in the oven for 2 hours, rotating the pan halfway through the cooking process.


Turn the heat up to 425 and cook for an additional 15-20 minutes. Remove the pork from the oven and let it cool completely.


In a separate bowl, add the cabbage and lemon juice. Toss to incorporate.


In a saucepan, heat the sugar, chili flakes, both vinegars and remaining salt. Bring to a boil and then pour over the sliced jalapenos. Let them pickle for at least an hour, but preferably overnight.


Take the mayonnaise and the sriracha and mix until well combined.


Slice the pork belly into 1.2 inch pieces and pan sear them on both sides to warm and get a nice crust.


To assemble, take your warmed tortillas and add a small amount of the sriracha mayo, then add the cabbage, pork belly, jalapenos and top with a dollop of mayonnaise. Finish off with the fresh cilantro and a wedge of lime. Enjoy!

Nutrition Facts

Servings 0

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