Pork Belly Tacos loaded with crispy pork belly, warm tortillas, and bold homemade taco seasoning are the kind of tacos people talk about. Serve them for taco night, Cinco de Mayo, or anytime you want tender pork belly that’ll have everyone coming back for seconds.
A little crispy, a little tender, and a whole lot of “pass me another.”
I first started making Pork Belly Tacos after a trip where I stumbled onto a tiny roadside stand serving something similar. The pork belly had that perfect mix of crispy edges and melt-in-your-mouth tenderness, and I knew I had to bring that magic into my own kitchen.
Over the years, I’ve nailed the seasoning so it’s smoky, a little spicy, and still lets the pork shine. Sometimes I’ll add a little fresh cilantro, a squeeze of lime, maybe some Mango Salsa if I’m feeling fancy, it all plays so well together.
It’s the kind of recipe that makes me want to gather everyone around the table and just keep passing the bowls until we run out.
You can make our Pork Belly Taco recipe with simple ingredients found at any grocery store.
And they’re easy enough for a weeknight, but tasty enough to make you feel like you’re eating out.
If you’re into big Mexican flavors, my Fish Tacos with crisp slaw and tangy sauce will hit the spot.
And if you’re in the mood for something baked and cheesy, my Tex-Mex Chicken Enchiladas deliver smoky chicken and rich sauce in every bite.
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Ingredients
Gather the ingredients to prepare our pork belly tacos recipe. Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
What Makes Pork Belly Perfect for Tacos?
Pork belly is a cut that delivers big on flavor and texture every single time. It’s rich, meaty, and has just the right amount of fat to keep it tender and juicy. That kind of natural richness can handle powerful seasonings, fresh toppings, and any salsa you feel like adding. When it comes to taco fillings, pork belly gets the job done and then some!
You can use corn tortillas instead of flour tortillas if you want a more traditional taco flavor. It’s really just a vessel for all that good stuff inside.
For a tangy twist, try topping with pickled red onions instead of fresh. They add a pop of flavor that cuts through the richness.
How to Make Pork Belly Tacos
Follow along with my simple step-by-step instructions to learn how to make crispy pork belly tacos in your home kitchen.
Preheat oven to 400 degrees F.
Take the pork belly from the refrigerator half an hour before cooking to allow it to start to come to room temperature. This helps the fatty meat cook evenly.
Add the kosher salt, black pepper, garlic powder, onion powder, cumin, paprika, sage, and cayenne pepper to a small bowl.
Mix to combine the seasonings.
Remove the pork belly from its packaging and pat dry with a paper towel. Patting the fat side dry helps it crisp.
Place the pork belly on a sheet pan, pour olive oil or vegetable oil over it, and rub it into both sides.
Coat all sides of the pork belly with the seasoning blend.
Place the pork belly on an aluminum foil-lined baking sheet with a wire rack. This will help the pork belly cook evenly and allow the edges to get crispy.
Place the baking sheet on the center rack of the preheated oven and roast for 30 minutes.
After 30 minutes, flip the pork belly to the other side, reduce the temperature to 275 degrees, and cook for an additional 1 hour and 30 minutes.
We are not slow roasting for time, but for temperature. The internal temperature needs to be in the 195-200°F range for the meat to be tender. This method gives you that perfect balance of texture and flavor.
Turn the oven off. While the meat is resting, place the flour tortillas on a baking sheet and put them in the oven to warm.
Remove the pork belly from the oven and let it rest for 10-15 minutes before cutting. This makes slicing easier and helps you get clean slices.
Using a sharp knife, slice the pork belly down into bite-sized pieces or thin strips, depending on your preference.
Wouldn’t you love to spice up your taco night with these deliciously tender Pork Belly Tacos?
After that first taste, they’ll still be on everyone’s mind when the taco cravings hit next week!
How to Store and Reheat
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. For best results, store the tortillas separately and warm them just before serving.
Reheat in the oven over low heat to keep the meat tender and evenly warmed through. You can also reheat over medium heat in a large skillet. You can use an air fryer at 350°F for 3-5 minutes if you want it fast and crispy. The microwave works too, but the texture will be less crispy.
To freeze, let the pork belly cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep for up to 2 months. Thaw in the refrigerator overnight, then reheat as above.
Recipe FAQs
You can do either. Roasting gives you that slow-cooked, melt-in-your-mouth magic, while frying gets you crispy edges in no time. If you want the best of both worlds, roast it first, then give it a quick sear before serving.
They come from the same cut, but bacon is cured and often smoked, while pork belly is fresh. Without the cure, pork belly keeps its pure, rich flavor, making it a perfect main filling for tacos rather than a crispy topping.
Yes, you can. Cook the pork belly in advance, then refrigerate. When ready to serve, reheat and crisp it up in the oven or skillet before assembling the tacos.
More Recipes You’ll Love!
Pork Belly Tacos Recipe
You’re going to love the crispy, tender pork belly tucked into warm tortillas, topped with your favorite toppings and sauces. Our pork belly tacos are the ultimate indulgence for taco lovers!
Ingredients
1x2x3x
Instructions
Preheat oven to 400 degrees F.
Take the pork belly from the refrigerator half an hour before cooking to allow it to start to come to room temperature.
Remove the pork belly from its packaging and pat dry with a paper towel.
Add the kosher salt, black pepper, garlic powder, onion powder, cumin, paprika, sage and cayenne pepper to a small bowl.
Mix to combine the seasonings.
Place the pork belly on a baking tray, pour olive oil over it, and rub it into both sides.
Coat all sides of the pork belly with the seasoning blend..
Place the pork belly on an aluminum foil-lined baking sheet with a wire rack. This will help the pork belly cook evenly and allow the edges to get crispy.
Place the baking sheet on the center rack of the preheated oven and roast for 30 minutes.
Remove the pork belly from the oven and let it rest for 10-15 minutes before cutting.
Turn the oven off. While the meat is resting, place the flour tortillas on a baking sheet and put them in the oven to warm.
Using a sharp knife, slice the pork belly down into bite-sized pieces or slices, depending on your preference.
Load the pork belly and your favorite toppings and sauces, serve and enjoy!
Notes
You can use corn tortillas instead of flour tortillas if you want a more traditional taco flavor. It’s really just a vessel for all that good stuff inside.
For a tangy twist, try topping with pickled red onions instead of fresh. They add a pop of flavor that cuts through the richness.
To kick up the heat, add your favorite hot sauce to your tacos, but unless everyone eating the pork belly loves heat, I wouldn’t add any more to the rub.
How to Store and Reheat
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. For best results, store the tortillas separately and warm them just before serving.
Reheat in the oven over low heat to keep the meat tender and evenly warmed through. You can also reheat over medium heat in a large skillet for a bit more crisp, or use the air fryer at 350°F for 3-5 minutes if you want it fast and crispy. The microwave works too, but the texture will be less crispy.
To freeze, let the pork belly cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will keep for up to 2 months. Thaw in the refrigerator overnight, then reheat as above.
Do I have to roast it in the oven or can I fry it up in strips?
You can do either. Roasting gives you that slow-cooked, melt-in-your-mouth magic, while frying gets you crispy edges in no time. If you want the best of both worlds, roast it first, then give it a quick sear before serving.
What cut of meat is used for pork belly tacos?
Pork belly comes from the underside of the pig and is a rich, fatty cut that turns crispy and flavorful when roasted or seared.
Can I make pork belly ahead of time?
Yes, you can. Cook the pork belly in advance, then refrigerate. When ready to serve, reheat and crisp it up in the oven or skillet before assembling the tacos.
Nutrition
Calories: 1105kcalCarbohydrates: 32gProtein: 21gFat: 99gSaturated Fat: 35gPolyunsaturated Fat: 11gMonounsaturated Fat: 46gCholesterol: 122mgSodium: 1661mgPotassium: 436mgFiber: 3gSugar: 2gVitamin A: 377IUVitamin C: 1mgCalcium: 108mgIron: 4mg
