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Close-up of a taco with grilled pork belly strips, shredded green and purple cabbage, sliced jalapeños, fresh cilantro, and a drizzle of creamy sauce on a flour tortilla. A lime wedge is partially visible to the side.
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5 from 8 votes

Pork Belly 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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian, Mexican
Keyword: Cinco de Mayo, cravings
Servings: 8 tacos
Author: Marissa Stevens

Ingredients

Spicy Tangy Mayonnaise

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.

Video

Nutrition

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

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