Pork belly is simmered in a fragrant broth and then seared until crispy. Serve these pork belly tacos with delicious smokey salsa, pickled red onions and an avocado cream.
I was at my local farm store rummaging through their frozen butchered meat. They were having a sale so obvs. I love a good farm store because you can find all the things that you’ll never see at the grocery store. Smoked pork chops, cow’s heart, goose, and pigs feet just to name a few. During my carnivorous exploration of said freezer unit, I stumbled upon 2 glorious pounds of pork belly. “My gawd! I love me some pork belly!” But never have I bought some and then cooked it.
Challenge accepted. 
Now research time. How do people cook pork belly? Do they just sear it? Do they roast it? Obviously, there’s bacon but I didn’t feel quite ready for that culinary challenge. What I found to be a common cooking method was simmering in a seasoned stock for at least an hour. This makes the pork belly super tender and flavorful.
Ok. Cool! Simmer.
I knew off that bat that I wanted to eat pork belly tacos. Like now! So I gathered some chipotles, garlic, onion, oregano and cinnamon sticks and got to work in my dutch oven. After searing the pork in some pork fat, I added all my ingredients along with some stock and let it simmer away for an hour.
The result? Super tender, very flavorful pork belly. Except it needed a crunch.
Into the tapioca starch you go! I knew searing the tender pork belly would crisp it up, but dusting it with a little tapioca starch would add crunch. And I need crunch! Always.
These babies were ready to be pork belly tacos.
Next, I strained out all the leftover onions, garlic, and chipotle from the simmering broth, tossed them in a blender with fresh tomatoes and a little salt. Omg, the best salsa I have ever made. Smokey, rich, and savory while also being very fresh from the uncooked tomatoes. The absolute best with chilaquiles the next morning btw.
In conclusion, the combo of this miracle sauce along with a simple avocado cream, some pickled onions, and cilantro made one killer pork belly taco. The only down side is they didn’t go as far as I had hoped. Need. More. Pork belly tacos!!!
Now, are you up to the challenge to make these babies? Check out your local farm store or give your butcher a call to find some nice pork belly. That crispy crackle and savory salsa is so worth it!
Click here for the recipes for the salsa, pickled onions an avocado cream.
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Pork Belly Tacos and Avocado Cream
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Crispy pork belly tacos with a creamy avocado topping. Perfect for a fun weeknight dinner.
Ingredients
- 2-2.5 lbs (907-1134 g) pork belly
- 1 tsp sea salt
- 1 Tbsp coconut sugar
- 1 tsp cumin
- 1/4 tsp black pepper
- 1 large white onion
- 3 cloves garlic
- 1/4 cups (59 ml) apple cider vinegar
- 2 1/2 cups (591 ml) chicken stock
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried oregano
- 1 chipotle
- 1/2 cups (118 ml) tapioca starch
- Oil for searing
- Corn tortillas
- Cilantro
Instructions
- Dice ¼ cup of excess pork belly fat into cubes and render or melt the fat in a Dutch oven over medium-high heat.
- Toss the pork belly strips with sea salt, coconut sugar, cumin, and black pepper.
- Using 2 Tbsp of rendered fat, sear all sides of the pork belly over medium-high heat (approximately 375°F/190°C) until golden brown and set aside.
- Add onions and garlic to the pan and cook until softened.
- Pour in apple cider vinegar and deglaze the pan.
- Return the pork to the pot, add stock, and bring to a boil.
- Add bay leaves, cinnamon, oregano, and chipotle pepper; cover and simmer for 1 hour.
- Remove the pork belly to cool; strain out the onions, garlic, and chipotle pepper.
- Heat a large frying pan or cast iron skillet with oil over medium-high heat (approximately 375°F/190°C).
- Toss pork belly in tapioca starch and sear all sides until lightly browned and crispy.
- Serve pork belly in warmed tortillas with salsa, avocado cream, and pickled onions.
- Salsa
- Avocado Cream
- Pickled Red Onions
Notes
- For extra crispy pork belly, ensure it’s completely dry before dredging in tapioca starch.
- Leftover pork belly can be stored in the refrigerator for up to 4 days and reheated in a pan or oven.
- If you don’t have tapioca starch, you can substitute with cornstarch or arrowroot powder, but the texture may be slightly different.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What types of stock can I use to simmer the pork belly?
You can use chicken or vegetable stock to simmer the pork belly, but for richer flavor, a homemade or high-quality beef stock works well too.
How do I achieve the crispy texture for the pork belly after simmering?
After simmering the pork belly until tender, dust it with tapioca starch before searing it in pork fat to achieve a crispy exterior.
What ingredients do I need to make the avocado cream that goes with the tacos?
To make the avocado cream, you’ll need ripe avocados, lime juice, and any seasonings you prefer, such as salt and garlic.
What is the chicken stock for?