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Pork Belly Tacos

The Food in my Beard Recipe by

Pork Belly Tacos

BBQ pork belly is tender and delicious in these soft shell tacos.

(2 comments)
  • Prep Time 30 min
  • Total Time 5 hr 30 min
  • Servings 10

Pork Belly Tacos  

As prepared by The Food in my Beard

Oh pork belly, how I love thee.


Let me count the ways…

One, you are so cheap! Other trendy cuts like flank and skirt steak used to be cheap, but have skyrocketed recently due to their popularity. Not you.

Two, you are so easy to make! Add a couple flavorful ingredients, and into the oven. No messing around with searing before or shredding after. One temperature, 5 hours, remove from oven and eat.

Three, you are just so delicious!

There is also that whole thing about how you are bacon and pancetta, but we aren't even gonna go there today.

Today I love you just the way you are...slow braised in these BBQ Pork Belly Tacos.

Make these and you’ll be in love too!

Ingredients for slaw

Pork belly sauce prep

 

For the pork belly, a quick stir of taco seasoning, BBQ sauce, and beer is all you need for prep.

Raw pork belly

Cleaning up bellies

Clean up the bellies, removing the skin and bones.

Cleaned up bellies

Pop in oven

Pour the sauce on top and pop them into the oven for 5 hours.

Out of the oven

When they come out of the oven they look and smell amazing. Don’t burn yourself by trying to eat one right away! Let them cool about 15 to 20 minutes before chopping into large cubes.

Pork Belly Tacos, ready to eat

These guys are right at home in a tortilla with some avocado and broccoli slaw.

More Awesome Taco Recipes for Your Belly





Dan Whalen has had a few affairs with different cuts of meat. He has been blogging for over four years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Pork Belly Tacos

Ingredients

FOR
PORK BELLY
2
Pounds Pork Belly
1/2
Cup BBQ Sauce
1
Tablespoon Old El Paso Taco Seasoning
1 1/2
Cups Beer
FOR
SLAW
1
12 oz package Shredded Broccoli and Carrot
1/2
Cup Mayo
2
Tablespoons Sriracha
1
Lime
1
English Cucumber
1/4
Cup Chopped mint
1/4
Cup Chopped Basil
1
Clove Garlic (Grated)
OTHER
2
Avocados
10
Soft Shell Corn Tortillas

Directions

  • 1 Prep the pork belly -The belly needs to be in boneless skinless strips that are about 1.5 inches wide, and 5 inches long. Depending on how you buy your pork belly, it might be in a large slab, or strips with bones and skin. Step one is to get it into the strips. Afterward you can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from where your hand is.
  • 2 Mix the beer with the BBQ sauce and taco seasoning (I prefer homemade but store bought will work just fine). Line up your pork belly strips in a baking dish and pour your sauce over them. Let cook at 275 for about 5 hours until just blackened on the outside and very tender.
  • 3 While the belly is cooking, slice up your cucumber with either a julienne peeler or the shred attachment of a food processor. Mix the cucumber with the broccoli slaw and all the rest of the slaw ingredients. Season and mix well and allow to sit an hour before serving.
  • 4 Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes.
  • 5 Slice your avocado.
  • 6 Heat the tortillas in a dry hot frying pan for about 15 seconds a side.
  • 7 Make your taco by filling a tortilla with a few pork cubes, a few slices of avocado, and a nice scoop of slaw.
See Post

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