Crispy Pork Belly Tacos

Crispy Pork Belly Tacos bring together the rich, savory flavors of pork belly and chorizo, topped with a refreshing Avocado Lime Crema. These tacos are perfect for a delicious and satisfying meal that will impress your friends and family.

What is Pork Belly?

Pork belly is a boneless cut of meat from the belly of a pig. It’s rich and flavorful due to its high-fat content, making it perfect for slow roasting or grilling to achieve a crispy exterior and tender interior. Pork belly is commonly used in various cuisines and can be found in dishes like bacon, Korean BBQ, and these delectable tacos.

How to Use Two-Zone Cooking

Two-zone cooking is a method where you create two different temperature zones on your grill or griddle. One side is the hot zone, used for searing and direct cooking, while the other side is the cool zone, used for slower, indirect cooking. This technique allows for better control over cooking times and temperatures, ensuring your food is cooked evenly without burning.

Ingredients

1 1/2 pounds pork belly, cut into 1/4-inch thick strips
1 1/2 pounds chorizo
Salt, pepper, and garlic powder (or standard All-Purpose Rub)
1 can of crushed pineapple, strained
Tortillas
1 cup of shredded Jack cheese
1 cup of shredded Mexican Oaxaca cheese
Diced onion
Chopped cilantro
Optional: fresh lime juice or Avocado Lime Crema (recipe below)

Instructions

Prepare the Pork Belly:
Start by preparing the pork belly. Cut the pork belly into 1/4-inch thick strips and season them generously with salt, pepper, and garlic powder. If you prefer, you can also use a standard All-Purpose Rub for added flavor.

Cook the Pork Belly:
Next, turn your griddle to medium heat and set up two zones: a hot zone and a cool zone. Place the seasoned pork belly strips in the hot zone and sear them for about 2-3 minutes on each side until they develop a nice, crispy exterior. Once done, remove them from the griddle, chop them into small chunks, and set them aside in a bowl.

Cook the Chorizo:
Now, it’s time to cook the chorizo. Remove the chorizo from its packaging and add it to the hot zone of the griddle. Cook the chorizo for approximately 6 minutes, breaking it apart as it cooks.

After the chorizo is cooked through, add the chopped pork belly back onto the griddle. Strain a can of crushed pineapple and add the pineapple to the griddle as well. Mix everything together and cook for another 4-5 minutes, allowing the flavors to meld together. Once combined, slide the mixture to the cool zone of the griddle to keep it warm while you prepare the tortillas.

Toast the Tortillas:
Turn the burner to low and clean the surface of the griddle to remove any excess residue.

Place the tortillas on the griddle to toast one side lightly. After toasting, flip the tortillas and sprinkle a mixture of shredded Jack cheese and Mexican Oaxaca cheese on top. Allow the cheese to melt slightly before adding the filling – the chorizo, pork belly, and pineapple mixture. Fold the tortillas in half to form tacos and let them crisp up on both sides until the cheese is fully melted and the tortillas are golden brown.

Garnish and Serve:
Remove the tacos from the griddle and garnish them with diced onion and chopped cilantro for added freshness and flavor. For an extra burst of taste, you can also squeeze some fresh lime juice over the tacos or drizzle them with Avocado Lime Crema.

Avocado Lime Crema

Ingredients:

1 large avocado
1/2 cup cilantro
1/4 cup sour cream (full fat)
1/4 cup milk (1%)
2 limes
1 tsp salt

Instructions:

Combine all ingredients in a blender or food processor.
Blend until smooth.
Adjust seasoning to taste.

Crispy Pork Belly Tacos

Difficulty: Easy

Print Recipe Pin Recipe

Servings: 6

Course: Appetizer, Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

1 1/2 pounds pork belly cut into 1/4-inch thick strips
1 1/2 pounds chorizo
Salt pepper, and garlic powder (or standard All-Purpose Rub)
1 can of crushed pineapple strained
Tortillas
1 cup of shredded Jack cheese
1 cup of shredded Mexican Oaxaca cheese
Diced onion
Chopped cilantro

Optional: fresh lime juice or Avocado Lime Crema (recipe below)

1 large avocado
1/2 cup cilantro
1/4 cup sour cream full fat
1/4 cup milk 1%
2 limes
1 tsp salt

Method

Cut the pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.
Turn the griddle to medium heat and set up two zones: hot and cool.
Sear the pork belly strips in the hot zone for 2-3 minutes on each side until crispy.
Remove the pork belly from the griddle, chop into small chunks, and set aside.
Add the chorizo to the hot zone and cook for about 6 minutes, breaking it apart as it cooks.
Add the chopped pork belly back to the griddle with the chorizo.
Strain the crushed pineapple and add it to the griddle.
Mix everything together and cook for another 4-5 minutes.
Slide the mixture to the cool zone to keep it warm.
Turn the burner to low and clean the griddle surface.
Toast one side of the tortillas on the griddle.
Flip the tortillas and sprinkle with the cheese mixture.
Once the cheese starts to melt, add the chorizo, pork belly, and pineapple filling.
Fold the tortillas in half to form tacos and crisp on both sides until golden brown.
Remove the tacos from the griddle and garnish with diced onion and chopped cilantro.
Optionally, squeeze fresh lime juice over the tacos or drizzle with Avocado Lime Crema.

These Crispy Pork Belly Tacos are not just a meal but an experience of delightful flavors and textures. The combination of crispy pork belly, spicy chorizo, and sweet pineapple creates a perfect balance that will leave your taste buds craving more. The addition of the Avocado Lime Crema provides a refreshing and creamy finish that ties all the flavors together beautifully.

Whether you’re cooking for a family dinner or entertaining guests, these tacos are sure to be a hit. The method of two-zone cooking on a griddle ensures that the ingredients are perfectly cooked and combined, resulting in a dish that is both visually appealing and delicious.