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Pork belly tacos

2 hours 15 minutes Cook time 40 minutes Prep time 6 servings


Braised pork belly

Pickled onion

Pico de gallo



In The Oven

Braised pork belly

  1. Place oven rack in middle position. Preheat the oven to 180 °C (350 °F).
  2. Make incisions in pork belly fat every 1 cm (3/8 in.). Season generously with salt and pepper on each side.
  3. In a large oven-safe skillet or pot, heat oil over medium heat. Brown the breast for 5 minutes on each side, starting with the fat side. Transfer to a plate.
  4. Add onion and garlic to skillet. Sauté until lightly caramelized. Season with salt. Add spices and cook 1 additional minute.
  5. Deglaze with beer. Add remaining ingredients.
  6. Return meat to skillet, fat side on top. Bake, covered, for 45 minutes. Uncover and continue cooking for about 1 hour and 15 minutes or until tender. Occasionally check that there is still liquid in bottom of pan. If necessary, add water or broth.
  7. Remove belly and place on a board. Let stand for 10 minutes before slice meat.

Pickled onion

  1. While cooking meat, in a small saucepan, bring vinegar, water, sugar and salt to a boil. Add onions and remove from heat. Let stand for 15 minutes. Drain, then refrigerate until serving.

Pico de gallo

  1. Combine all ingredients in a bowl. Season with salt and pepper. Refrigerate.

For serving

  1. In a heated cast-iron skillet, toast tortillas on each side and set aside in a taco container or cloth so they stay moist and warm. Serve the tortillas, meat, pickled onions, pico de gallo and toppings in the center of the table.

Nutritional values (without toppings)

  • 444 calories
  • 22 g of protein
  • 24 g of fat
  • 31 g of carbohydrates
  • 4 g of fibre
  • 11 g of sugar
  • 423 mg of sodium
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