Pork Belly Tacos Recipe
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.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
