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Crispy Pork Belly Tacos with Slaw & Lime

Crispy Pork Belly Tacos with Slaw & Lime for Summer Feasts

Delicious Crispy Pork Belly Tacos with Slaw & Lime perfect for summer feasts.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pork and Filling
  • 1 pound Pork Belly Aim for quality to achieve that crispy texture.
  • 1/2 pound Chorizo Adds a spicy kick to the mix.
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1 teaspoon Pepper Fresh cracked pepper brings warmth and depth.
  • 1 teaspoon Garlic Powder A must-have for aromatic flavor.
  • 1/2 cup Crushed Pineapple Sweetness and acidity balance the richness of the pork.
For the Tacos
  • 8 pieces Tortillas Choose corn or flour based on your preference.
  • 1 cup Shredded Jack Cheese Brings a creamy texture.
  • 1 cup Shredded Mexican Oaxaca Cheese Adds a wonderful melting quality.
  • 1 cup Diced Onion Adds crunch and flavor.
For the Slaw and Crema
  • 2 cups Cabbage Slaw Crunchy and refreshing.
  • 1/2 cup Chopped Cilantro Adds a fresh herbaceous hint.
  • 1 whole Avocado Provides creaminess for the zesty crema.
  • 1/2 cup Sour Cream Adds tang and creaminess.
  • 1 whole Lime Key for that zesty freshness.

Equipment

  • griddle

Method
 

Preparation
  1. Slice the pork belly into 1/4-inch strips and season them with salt, pepper, and garlic powder. Let them rest for about 10 minutes.
  2. Preheat the griddle to medium heat (around 375°F).
  3. Sear the pork belly strips on the griddle for 2-3 minutes on each side until golden brown and crispy.
  4. Cook the chorizo on the hot zone of the griddle for about 6 minutes, breaking it apart.
  5. Combine the chopped pork belly with the cooked chorizo and strained crushed pineapple. Cook for an additional 4-5 minutes.
  6. Move the meat mixture to the cool zone of the griddle to keep warm.
  7. Toast the tortillas on the griddle, adding shredded Jack cheese before flipping to melt.
  8. Assemble the tacos with the meat mixture, fold them over, and crisp the folded sides on the griddle for 1-2 minutes.
  9. Top with diced onions and chopped cilantro, then drizzle with lime juice.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 25gProtein: 20gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Store leftover filling in an airtight container for up to 3 days. Reheat gently to maintain moisture.

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