Pork Belly Tacos

pork belly

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more budget-friendly.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas offer more fiber, while flour tortillas are often less expensive.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor, while parmesan is often more affordable.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher, while canned salsa can be more economical.

Preheat oven to 300°F (150°C).

Season pork belly with salt, pepper, cumin, and chili powder.

Heat vegetable oil in a large skillet over medium-high heat.

Sear pork belly on all sides until browned, about 3-4 minutes per side.

Transfer pork belly to a baking dish and cover with foil.

Bake in the oven for 2-3 hours until tender.

Remove from oven and let rest for 15 minutes.

Slice pork belly into bite-sized pieces.

Warm corn tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side.

Assemble tacos by placing pork belly on tortillas.

Top with diced onion, cilantro, avocado, and jalapeño.

Drizzle with lime juice and add salsa to taste.

Garnish with radish slices and crumbled cotija cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens