I definitely have a love affair with pork belly, you guys. I first tried it at a restaurant in Minneapolis about a decade ago and I have been creating recipes around it ever since. So when I new I wanted to dream up my ultimate pork belly taco recipe …. and this was always going to be it. It starts out with crispy oven-roasted pork belly (but you can also make smoked pork belly if you want). Then we add a little asian-inspired sesame ginger slaw and a dollop of 2-ingredient spicy mayo. The combo is just … chef’s kiss!
Pro Tip: Buying Pork Belly
Pork belly is, essentially, just a slab of uncut bacon. Grocery stores do not always have it out so you might have to ask your deli to grab some from the back – I do it all the time!
How To Make Seriously Good Pork Belly Tacos
The first steps to making this taco recipe is to make the spicy mayo. Cover and place in the fridge until ready to serve.
Best Ways to Cook Pork Belly
If you have a smoker, you can make tender and delicious smoked pork belly. And, if you don’t have a smoker, simply make a perfectly crispy pork belly in your oven!
While the pork belly is cooking, you can go ahead and make your slaw.
Cut up your pork belly into cubes and then lay down a tortilla, add slaw, then pork belly and top with a dollop or two of the spicy mayo. Garnish with some sliced green onions if you want!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Don’t forget to check out my Instagram and TikTok account for some behind-the-scenes action and subscribe to my YouTube channel for more delicious recipe tutorials! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Pork Belly Tacos Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 6–8 servings 1x
- Category: Tacos
- Method: Oven or Smoker
- Cuisine: American
Description
An absolutely delicious Pork Belly Taco recipe + sesame ginger slaw and spicy mayo! Smoked or roasted pork belly options!
Ingredients
Crispy Pork Belly (see Notes for Smoked version):
- 1/2 – 1 lb pork belly slab
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Sesame Ginger Slaw:
- 1 1/2 cups green cabbage, chopped
- 1 cup purple cabbage, chopped
- 1 cup carrots, julienned
- 1/2 cup green onions, sliced
- 1/4 teaspoon ginger, minced
- 3 tablespoons rice vinegar
- 2 tablespoons soy sauce (or tamari or coconut aminos)
- 1/4 teaspoon fish sauce
- 1 teaspoon extra virgin olive oil (sub avocado oil)
- 1 teaspoon coconut sugar
- 2 teaspoons garlic, minced
- 1 teaspoon lime juice
- 1/4 teaspoon sesame oil
Spicy Mayo:
- 1/2 cup mayonnaise
- 1 tablespoon sriracha
Serving:
- street taco flour tortillas (or corn tortillas – whatever you prefer)
- green onions, sliced (for garnish)
Instructions
- Prep Oven: Preheat oven to 450 degrees F.
- Prep Pork Belly: Place pork belly on a large plate and score, criss-crossed, with a sharp knife on the fat side (being careful not to cut into the meat) and rub all over with salt and pepper.
- Bake: Place pork belly in a large cast iron skillet (or other oven-safe pan), fat side up. Bake pork belly, middle rack and uncovered, for 50 minutes; carefully baste halfway through with juices in the pan. Drop oven temperature to 250 degrees F and cook for another 40-60 minutes. Feel free to baste one more time. Remove from oven and let cool.
- Cut: Use a sharp knife and cutting board to cut the cooked pork belly into bite-sized pieces.
- Make Slaw: In a large bowl, add the green cabbage, purple cabbage, carrots, and green onions. Toss to combine. Put the ginger, rice vinegar, soy sauce, fish sauce, olive oil, coconut sugar, garlic, lime juice, & sesame oil in a separate small bowl. Mix to combine and then pour over the cabbage mixture; give it all a good toss. For best results, let sit for about 15-30 minutes, then serve.
- Make Spicy Mayo: Combine mayo and siracha in a small bowl. Mix. Taste and add any additional sriracha, as desired.
- Assemble Tacos: Take a tortilla (flour or corn) and pack with as much slaw, pork belly and spicy mayo (optional) as desired! Enjoy!
Notes
- Smoked Pork Belly: you can also make smoked pork belly, if you want! A delicious alternative!
- Tortillas: we used small street taco tortillas, but feel free to use any flour tortillas, corn tortillas, or gluten-free tortillas.
- Other Add-ins or Toppings: sliced raw red onion, jalapeño, fresh cilantro, lime wedges, quick pickled onions, would all be amazing with this!
- Leftovers: store leftover pork belly in an airtight container in the fridge for up to 3 days. Reheat on the stove top in a cast iron skillet.
Nutrition
- Serving Size: 6oz
- Calories: 277
- Sugar: 2.9 g
- Sodium: 612.9 mg
- Fat: 21.6 g
- Carbohydrates: 15.8 g
- Protein: 5.3 g
- Cholesterol: 30.4 mg
Other Taco Recipes You Might Like
Steak Tacos
BBQ Chicken Tacos
Easy Fish Tacos
Healthy Breakfast Tacos
Originally published August 25, 2021.
Summer Moore says
Oh my! Just when I thought the Blackened Salmon Tacos couldn’t be any more delicious…. The Pork Belly Tacos….WOW! Seriously….EVERY recipe I have tried from this site has been healthy and delicious! I have been sending my friends the links of the recipes I have made from here and TWS is my go-to for my weekly meal planning! Thank you for all the heart and soul you pour into providing us such amazing recipes!
Erin says
Aw thank you so much, Summer! I really appreciate that 🙂 – also this is one of my all-time favorite recipes!!
Mike says
Made these tonight with the slaw and they were amazing! So easy and delicious. Can’t wait for the leftovers!
Erin says
10 stars (because 5 isn’t enough)! I made these for dinner tonight and they were so so good! Every part of the recipe is a winner, but that pork belly was so moist and delicious! Definitely making these again asap!
Erin says
Can’t tell you how happy that makes me, Erin! Truly an all-time favorite of mine – thanks for coming back and to leave a rating and review!