Sweet + Spicy Pork Belly Tacos

Three pork belly tacos on a black slate.

Sweet + Spicy Pork Belly Tacos

Irresistible pork belly tacos are a mashup of textures and flavors. Crispy, tender, sweet and spicy, these tacos are a must-try recipe!

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2 7

2 45

Main Course

Mexican

16 tacos

680 kcal

Equipment

Sheet pan
wire rack
cast iron skillet, or large non-stick skillet

Ingredients

2 pounds skinless pork belly, cut in half to make 2 shorter lengths, then cut into 1/2" strips
kosher salt & black pepper
1 can Ro-Tel, 10-ounce can
2 chipotle chilis, packed in adobo
1 tablespoon adobo sauce, from the can/jar
2 cloves garlic, roughly chopped
2 teaspoons avocado oil, (or other high-heat oil)
3 tablespoons honey, or more, to taste
¼ lime, use remainder for garnish
16 small flour, or corn tortillas, (street taco size)
½ small red onion, diced small or julienned
4 radishes, thinly sliced
½ bunch cilantro

Instructions

Preheat an oven to 275°F. Place a wire rack inside a sheet pan.
Season the pork belly with salt & pepper and let it sit for about 15 minutes. Arrange the pieces in a single layer across the wire rack (use 2 racks/pans, if necessary) so there is just a bit of room between the slices. Slow roast for 1 hour, then flip the pieces over and roast for 1 more hour (take care not to spill any rendered fat that pools in the sheet pan). The pork belly should be fork tender, but not falling apart.
Meanwhile, in a food processor or blender, combine the Ro-Tel, chipotle chili, adobo sauce, and garlic. Pulse several times to create a sauce that is more puree than chunky (but small chunky bits are fine).
Heat the avocado oil in a heavy-bottomed saucepan over medium-high until screaming hot. Dump in the puree all at once; cook and stir for about 5 minutes until it thickens and deepens in color. Season to taste with kosher salt.
Remove 1/2 cup of the sauce to a bowl and combine with the honey to make a sweet glaze. Transfer the remaining sauce to another bowl and stir in the juice of a quarter of a lime; reserve for serving.
Cut the roasted pork belly into lardons (small strips). Heat a large non-stick skillet (cast iron is perfect for this) over medium-high. No need to add any oil. Add the pork belly strips and brown for 3 to 4 minutes (work in batches if needed). Now add the sweet glaze and cook for another 2 to 3 minutes until it becomes sticky and there's a bit of charring on some of the pork.
Serve the pork belly in your choice of flour or corn tortillas, garnished with onion, radish, cilantro and a drizzle of the lime-infused salsa.

Notes

Easier clean up. – Completely cover your sheet pan with aluminum foil. Allow pooled fat to cool and set up after roasting, then roll it up and toss it in the trash.

Make ahead steps.

Roast the pork belly as instructed. Cool, slice into small strips, then transfer to an airtight container and refrigerate.
Blend and cook the salsa. Cool, then transfer to an airtight container and refrigerate.
Prep the onion and radish. Dice or julienne the onion. Thinly slice the radish. Place in separate containers with a splash of water to help keep them crisp and prevent them from drying out. Cover and refrigerate.

Storing + reheating. – Transfer cooled, glazed pork belly to an airtight container and refrigerate for up to 3 days. Reheat in a skillet with a little salsa or broth, or microwave until warmed through.

What to do with leftovers. – In addition to making more tacos, use leftover pork belly in an egg scramble or omelet, toss some into a burrito bowl, or roll into a lunchtime BLT wrap with crisp lettuce, tomato and a chipotle mayo.

Nutrition

make ahead, oven, stove top

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