Crispy Pork Belly Tacos
Difficulty: Easy
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
Instructions
- 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.