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.

No additional tips available.

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

How did you like this recipe?

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.

Crispy Pork Belly Tacos with Pico de Gallo

How did you like this recipe?

Frequently Asked Questions