Crispy Pork Belly Tacos with Pico de Gallo Recipe

Name: Crispy Pork Belly Tacos with Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 2-pound piece of meaty pork belly; 1 cup extra-virgin olive oil; 1 cup melted lard or shortening; 3 garlic cloves, crushed; 1 white onion, coarsely chopped; 2 morita chiles or dried chipotle chiles; 2 teaspoons kosher salt; 1/2 pound cherry tomatoes, finely chopped; 4 ounces tomatilloshusked, rinsed and finely chopped (about 3/4 cup); 1/2 small red onion, finely chopped; 1 chile de arbol, crumbled; 1/4 cup Mexican beer; 1/4 cup fresh lime juice; Kosher salt; 1 tablespoon canola oil; Twelve 5-inch Corn Tortillas or fresh corn tortillas, warm; Lime wedges, for serving

Servings: persons

One 2-pound piece of meaty pork belly
1 cup extra-virgin olive oil
1 cup melted lard or shortening
3 garlic cloves, crushed
1 white onion, coarsely chopped
2 morita chiles or dried chipotle chiles
2 teaspoons kosher salt
1/2 pound cherry tomatoes, finely chopped
4 ounces tomatilloshusked, rinsed and finely chopped (about 3/4 cup)
1/2 small red onion, finely chopped
1 chile de arbol, crumbled
1/4 cup Mexican beer
1/4 cup fresh lime juice
Kosher salt
1 tablespoon canola oil
Twelve 5-inch Corn Tortillas or fresh corn tortillas, warm
Lime wedges, for serving

1
Braise the pork belly Preheat the oven to 250.
2
In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat.
3
Cover, transfer to the oven and braise the pork until very tender, about 3 hours.
4
Transfer the pork to a plate to cool slightly; discard the braising liquid.
5
Make the pico de gallo In a bowl, combine all of the ingredients except the salt.
6
Season with salt and mix well.
7
Make the tacos In a large cast-iron skillet, heat the canola oil.
8
Add the pork belly, skin side down, and weigh it down with another heavy skillet.
9
Cook over moderately low heat until golden and crisp, about 10 minutes.
10
Transfer the pork, skin side up, to a cutting board and let cool slightly.
11
Slice across the grain 1/4 inch thick, then halve the slices crosswise.
12
Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.

703

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: One 2-pound piece of meaty pork belly, 1 cup extra-virgin olive oil, 1 cup melted lard or shortening, 3 garlic cloves, crushed, and more.

Yes, Crispy Pork Belly Tacos with Pico de Gallo falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Crispy Pork Belly Tacos with Pico de Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions