Pork Belly Tacos Recipe: How to Make Pork Belly Tacos

• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• ½ teaspoon chili powder
• 1 teaspoon black pepper, divided
• 1 large pork belly, about 2 pounds
• 1 tablespoon olive oil, plus more for drizzling
• 1 small head of red cabbage, cored and shredded
• 3 carrots, peeled and shredded
• ½ red onion, thinly sliced
• ¼ cup fresh parsley, chopped
• 2 green onions, thinly sliced
• 2 teaspoons lemon juice
• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 8 corn tortillas, warmed
• Fresh cilantro, for serving
• Avocado, thinly sliced, for serving
• Mexican crema, for serving
• Lime wedges, for serving

Note: The total time does not include 1 hour and 10 minutes of inactive time.

1. 1

   Prepare the pork belly. Preheat the oven to 325 degrees Fahrenheit and place a wire rack on a baking sheet. Cover the wire rack with a large piece of aluminum foil.

2. 2

   In a small bowl, whisk together 1 teaspoon of salt, garlic powder, onion powder, paprika, chili powder, and a ½ teaspoon of black pepper.

3. 3

   Using paper towels, blot the surface of the pork belly to remove any excess moisture.

4. 4

   With the skin-side down, drizzle the olive oil over the pork belly.

5. 5

   Sprinkle the spice blend over the pork, using your fingers to massage the seasoning into the meat.

6. 6

   Place the pork belly skin-side up on the aluminum foil–covered wire rack.

7. 7

   Lightly drizzle the pork skin with olive oil and season it with salt.

8. 8

   Fold some of the aluminum foil up along the sides of the meat, leaving the skin exposed.

9. 9

   Transfer the baking sheet to the oven and roast the pork belly for 2 hours.

10. 10

    Remove the baking sheet from the oven and increase the oven temperature to 450 degrees Fahrenheit.

11. 11

    Carefully lift the pork-filled aluminum foil off the baking sheet. Place the pork belly directly onto the wire rack over the baking sheet, without the foil. Transfer the rendered fat collected inside the aluminum foil to a heat-safe container for future use.

12. 12

    Return the pork to the oven and roast (rotating as needed) until the skin is evenly golden brown and blistered, for an additional 25–30 minutes.

13. 13

    While the pork belly roasts, make the cabbage slaw. In a large bowl, combine the shredded cabbage, shredded carrots, red onion, chopped parsley, and green onions.

14. 14

    Sprinkle the lemon juice and 1 teaspoon of salt over the cabbage mixture and toss the ingredients to combine.

15. 15

    In a small mixing bowl, combine the mayonnaise, apple cider vinegar, Dijon mustard, and a ½ teaspoon of black pepper.

16. 16

    Pour the dressing over the cabbage and toss the slaw with tongs.

17. 17

    Cover the bowl tightly with plastic wrap or aluminum foil and let it sit in the refrigerator for at least 1 hour.

18. 18

    Remove the pork belly from the oven and allow it to rest for 10 minutes. Using a sharp knife, slice it into bite-sized pieces and transfer it to a serving bowl.

19. 19

    Serve the cooked pork belly, cabbage slaw, tortillas, cilantro, avocado, crema, and lime wedges family-style.

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