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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.

Three pork belly tacos on a wooden surface topped with grilled meat, shredded purple and green cabbage, sliced jalapeños, cilantro, and a drizzle of sauce. Lime wedges are placed around the tacos with a small bowl of green onions nearby.

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

Overhead view of various taco ingredients for pork belly tacos on a white surface. Items are labeled: fresh lime juice, jalapeño, soy sauce, sriracha, lime wedges, mayonnaise, green onions, corn tortillas, fresh cilantro, red cabbage, green cabbage, and crispy pork belly.
  • 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.

7 Recipe Tips

  1. Warm your tortillas before putting the tacos together. It makes them more pliable and enhances their flavor. I like to wrap them in foil and heat them in the oven, but you can also warm them in a dry skillet.
  2. When reheating the pork belly, don’t overdo it. You just want to crisp up the edges and warm it through. Overcooking can make it tough.
  3. Make the spicy tangy mayo ahead of time and refrigerate it. It’ll give the flavors time to meld and save you a step when you’re ready to eat.
  4. Feel free to adjust the heat level of the mayo to your liking. Add more sriracha for extra kick, or dial it back for a milder sauce.
  5. For easy serving, set up a taco bar with all the ingredients. It’s fun for family dinners and casual get-togethers.
  6. If you have leftover pork belly, it’s great in fried rice or ramen the next day. Don’t let those crispy bits go to waste!
  7. These tacos are best fresh, while the pork belly is still hot and crispy. But if you need to make them ahead, keep everything separate until you’re ready to eat.
    A close-up of a pork belly taco filled with grilled meat, shredded green and purple cabbage, sliced jalapeños, fresh cilantro, and a drizzle of creamy sauce, served on a soft flour tortilla. A lime wedge is partially visible on the side.

    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!

    Recipe Video


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    Pork Belly Tacos

    5 from 8 votes
    Prep: 15 minutes
    Cook: 15 minutes
    Total: 30 minutes
    Course: Main Course
    Cuisine: Asian, Mexican
    Calories: 304
    Servings: 8 tacos
    Crispy, succulent pork belly meets zesty Asian-inspired flavors in soft tortillas, creating a quick and indulgent fusion meal that's perfect for spicing up your usual taco night.


    Spicy Tangy Mayonnaise

    • 1/2 cup mayonnaise
    • 1 tablespoon sriracha
    • 1 tablespoon fresh lime juice
    • 2 teaspoons soy sauce


    • red or green cabbage thinly sliced
    • fresh cilantro chopped
    • green onions finely chopped
    • jalepeno thinly sliced


    • 1 lime cut into wedges


    • Preheat oven to 350°F. 
    • Wrap 2 stacks of 4 tortillas separately in foil. Heat in oven 10 to 15 minutes until soft and warm.
    • Meanwhile, slice Oven Roasted Crispy Pork Belly (or other cooked pork belly) into 1/8-inch crosswise slices. Place in a skillet over medium heat and fry until edges are crisp, about 5 minutes. Remove from skillet to a paper towel to drain.
    • To make Spicy Tangy Mayonnaise: whisk together mayonnaise, sriracha, soy sauce and lime juice.
    • To assemble tacos: top each warm tortilla with 1/8 of pork belly, desired amount of toppings and Spicy Tangy Mayonnaise. Squeeze a fresh lime over the top if you like. Serve.


    Calories: 304kcal | Carbohydrates: 13g | Protein: 4g | Fat: 26g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 527mg | Potassium: 119mg | Fiber: 2g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Recipe Rating


    1. transplantwest says:

      5 stars
      Left off prior review… The only thing I did different is use smoked salt. Gave it a nice hint of smoky flavor.

      1. Marissa Stevens says:

        That’s a really fun twist on the recipe!