Now that you know how easy it is to make oven roasted pork belly, how about some Pork Belly Tacos? Soft corn tortillas filled with crispy-edged, tender pork belly, crunchy cabbage, earthy cilantro and a spicy tangy drizzle. And you can make them in less than 30 minutes!
For most of my life, I only knew tacos as tortillas filled with ground beef, cheese, lettuce and sour cream. But now tacos represent endless meal opportunities, tortillas just waiting to be filled with: shrimp (in our favorite Shrimp Tacos), slow cooker pulled chicken, roasted vegetables, Pork Carnitas, Carne Asada and, now, pork belly! And it’s not just about the base filling, but getting creative with toppings.
The toppings for these pork belly tacos are a fusion of Mexican and Asian inspired flavors: cabbage, cilantro, jalapeño, green onion and a light drizzle of spicy-salty-tangy mayonnaise.
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!
Pork Belly Tacos
Ingredients
- 8 small corn tortillas
- 1/2 recipe Oven Roasted Crispy Pork Belly
Spicy Tangy Mayonnaise
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
Toppings
- red or green cabbage thinly sliced
- fresh cilantro chopped
- green onions finely chopped
- jalepeno thinly sliced
Optional
- 1 lime cut into wedges
Instructions
- 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.
This is the 2 nd time I’ve cooked your wonderful pork belly recipe; I have 2 college aged sons, and they enjoyed the recipe so much, I quadrupled the amount for this go-round! Lol . I’m sharing the recipe with family and friends too! Thank you!
So of course I used your pork belly recipe and had leftovers, and then I stumbled across this recipe. I made these tonight! They are absolutely Delicious. If you do not like cilantro these maybe not for you because I think it completely makes the dish. I took the cabbage and used the dressing and mixed it together to make more like a coleslaw to put on the tacos. I sincerely have not had anything so delicious in such a long time. I’m excited to make my next pork belly because I will try the Ramen soup. Thank you much for such a simple flavor explosion!
That’s wonderful, Jodi! Thanks so much for coming back to let me know!! Can’t wait for you to try the ramen!! 😉
I have to admit I’ve never tried tacos filled with pork belly before! What a delicious idea and I love how fresh, healthy and vibrant they are.
Thanks so much, Jack! They are decadent delicious! 🙂
I made these tonight and we loved them! I’m going to make them again. I also used your recipe for the roasted pork belly.
You made my day, Teresa!! 🙂
Just the mention of the words “pork belly” peaks my interest – never fails! Love your sriracha mayo and red cabbage combo for garnish.
Thanks, Milena! 🙂
See, an even better reason to make your pork belly Saturday! <3
Definitely!! And I know you’ll put your own delicious twist on them.
I’m in awe of this kind of food, Marissa. It shouts ‘the best of the USA’. I’ve often thought of doing something similar on my blog but feel like a fraud – I think I should leave this sort of thing to the experts!
Asian-Mexican fusion= my idea of heaven!
Come for a visit, Helen!! We’ll make tacos. xoxo
I totally remember when tacos were just ground beef boring-ness. These days you can throw just about anything and everything into a tortilla and call it a day. Which I LOVE. Tacos for life! These pork belly tacos are genius, Marissa!!!! Love the Mexican and Asian fusion going on here! SO MUCH YUUUUMMM! Cheers!
Definitely – Tacos for life! 🙂 Thanks, my friend!
Oh yes, these sound great.
Thank you, Karen!
Haha! I laughed at your comment on traditional tacos…because those sound exactly like the tacos we had growing up (sour cream optional)! But I could totally get behind these pork belly tacos. What a fun idea! I’m always down for turning a meal into a taco night, and I’m thinking I need to get to work on this pork belly idea soon. I’m ready for tacos…and it’s not even 8am yet! 🙂
These are great!!! Cooked the pork in the air fryer first and added a little more lime, siracha and chola to the sauce. Sooo yummy!
So glad you enjoyed!!
I totally know what you mean! Growing up, tacos meant ground beef, salsa, cheese and maybe lettuce.
Now? Anything goes! I love how you could have limitless combos of protein, toppings and sauce. You’ve certainly made good use of the pork belly here in these. Extra cilantro for me please 😉
I love cilantro too, Dawn! Is there such thing as a cilantro salad? 😉
Hi Marissa. I love tacos of all kinds and these sound wonderful; I mean it’s pork belly, what could be better? I personally am happy with flour tortillas and refried beans. I’m really quite simple.
Hi Dorothy! If you knew how many lunches we’ve made of flour tortillas and refried beans (and cheese!) in our house, you’d know that we’re kindred spirits.
I don’t eat pork, but if I did, I KNOWWWWWWWWWW I would love this! KNOW IT – because I loveeeee belly (on other meats/fish)… I am a FAT loving girl! 😉
haha, me too, GiGi! Thanks…
Haha I’d definitely be rubbing my belly for these Marissa! I also love Sriracha mayonnaise too 😀
Isn’t sriracha mayo great! It’s a great dipping sauce / dressing for so many things!