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Before you jump to Pork belly tacos recipe, you may want to read this short interesting healthy tips about Treats that provide You Energy.
Enjoying healthy foods can make all the difference in the way we feel. We have a tendency to feel way less gross whenever we increase our consumption of nutritious foods and reduce our consumption of unhealthy foods. Eating fresh vegetables helps you feel much better than eating a slice of pizza. Deciding on healthier food choices can be tough if it is snack time. Shopping for snack foods can be a struggle because you have so many options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.
Whole grain meals are an excellent choice for a fast balanced snack. Starting your day with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains included in white bread.
You can find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to pork belly tacos recipe. To make pork belly tacos you need 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to prepare Pork belly tacos:
- Take 4 lb pork belly
- Prepare Olive oil
- You need Dry rub with low sugar
- Use Corn tortillas
- Use Flour tortillas
- You need Additional topping options
- Use Shredded cabbage for crunch
- Take Fresh salsa
- Use Mexican cojita cheese crumbles
- Take Diced onions
- Prepare Cilantro
- Provide Limes
- Provide Tomatoes
Steps to make Pork belly tacos:
- Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet.
- Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer.
- Rub entire belly with olive oil.
- Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas.
- Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer.
- Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn.
- The risk of over cooking is lower since it is a high fat content cut.
- Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks.
- Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer.
- Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas.
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