Pork Belly Tacos

In the realm of weeknight dinners, Pork Belly Tacos are a revelation, melding Asian and Mexican flavors in a quick, 30-minute recipe. On a recent Tuesday evening, when the thought of heating up the leftovers we’d been eating all week felt unbearable, I found myself assembling these little marvels instead.

The star, of course, is the pork belly – a cut that’s practically designed for Instagram, with its perfect ratio of meat to fat. Roasted until meltingly tender (a weekend project that pays dividends), it’s then pan-fried until crisp and nestled into a soft corn tortilla. A scatter of cabbage provides crunch, cilantro adds freshness, and a drizzle of spicy-tangy mayo ties it all together in a neat, 30-minute package. It’s the kind of meal that makes you feel like you’ve got your life together, even if your sink is full of dishes and you’re eating over the kitchen counter. And while I can’t promise these tacos will solve all your problems, I can say this: the roasted pork belly recipe makes a lot and freezes beautifully, guaranteeing that your next weeknight dinner crisis is just a defrost away from resolution.

Ingredients for Pork Belly Tacos

• Oven Roasted Crispy Pork Belly: The decadent centerpiece of our tacos. Crispy on the outside, tender on the inside – it’s what makes these tacos special.
• Corn Tortillas: I prefer small, soft corn tortillas for these tacos. 
• Mayonnaise: Use a good quality mayo as the base for the spicy-tangy sauce. 
• Sriracha: This adds a spicy kick to the mayo. Adjust the amount to your heat preference.
• Lime Juice: Fresh is best here. The acidity brightens up the whole taco and cuts through the richness of the pork belly.
• Soy Sauce: Just a touch in the sauce adds depth and ties in the Asian fusion element.
• Shredded Cabbage: Red or green, your choice. It adds a fresh crunch that contrasts nicely with the tender pork belly.
• Fresh Cilantro: Love it or hate it, cilantro adds a fresh, herbal note that’s classic in tacos. If you’re not a fan, you can substitute with parsley or just use extra green onions.
• Green Onions: These add a mild oniony flavor and a pop of color.
• Jalapeño: Optional, but great if you like an extra kick. Remove the seeds if you want less heat.
• Lime Wedges: A final squeeze of lime juice just before eating really makes all the flavors shine.

Recipe Options

• Swap corn for flour tortillas if you prefer. Small street taco-sized tortillas work great.
• Try different toppings: add diced avocado, pickled red onions, or a sprinkle of sesame seeds for extra crunch.
• Add a sweet element with diced mango or pineapple salsa.
• Try different slaws: a pre-made coleslaw mix or Asian-style slaw works well too.
• Make it gluten-free by using tamari instead of soy sauce in the mayo.
• Top with a dollop of sour cream or Mexican crema for extra richness.
• Sprinkle crumbled cotija cheese or queso fresco over the tacos for a salty, tangy kick.

Make these for a couple or a crowd, they’re simple to assemble and are sure to leave everyone rubbing their bellies and sighing with satisfaction!

How to Make Pork Belly Tacos

Preheat your oven to 350°F and wrap your tortillas in foil to warm them up while you prep everything else. Slice your pre-cooked pork belly into thin strips and crisp them up in a skillet over medium heat for about 5 minutes.

While that’s sizzling, make the spicy tangy mayo by mixing mayonnaise, sriracha, soy sauce, and lime juice in a bowl. Once your pork belly is crispy and your tortillas are warm, it’s assembly time. Layer each tortilla with a portion of the crispy pork belly, add your favorite toppings like cabbage, cilantro, and green onions, then drizzle with the spicy mayo. Add a squeeze of fresh lime juice if you like, then your fusion tacos are ready to devour!