Pork Belly Tacos
Ingredients
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- 2 pounds pork belly – cut into 1.5-inch pieces
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano – crumbled
- 1 tablespoon neutral oil
- 1/2 cup orange juice – freshly squeezed
- 1 cup water
- 1 medium white onion – thickly sliced
- 4 cloves garlic – crushed
- 2 leaves bay leaves
- 12 tortillas corn tortillas
- white onion – finely chopped (for serving)
- fresh cilantro – chopped (for serving)
- radishes – thinly sliced (for serving)
- salsa – for serving
- limes – cut into wedges (for serving)
Instructions
- 1.
Pat the pork belly dry and cut into 1.5-inch pieces.
- 2.
In a bowl, toss the pork with kosher salt, black pepper, ground cumin, and dried Mexican oregano until evenly coated.
- 3.
Heat the neutral oil in a heavy pot or Dutch oven over medium-high heat until shimmering. Add the pork in a single layer and brown lightly on all sides, 6–8 minutes total.
- 4.
Add the orange juice and water, scraping up any browned bits. Stir in the thickly sliced white onion, crushed garlic, and bay leaves. Bring to a gentle simmer.
- 5.
Reduce heat to low, partially cover, and cook at a steady simmer 1.5–2 hours, turning the pieces occasionally, until the pork is very tender and the liquid has mostly evaporated, leaving rendered fat; the pork should yield easily when pierced.
- 6.
Remove and discard the onion, garlic, and bay leaves. Increase heat to medium-high and let the pork fry in its own fat, stirring every 1–2 minutes, until edges are deep golden and crisp, 8–12 minutes.
- 7.
Warm the corn tortillas in a dry skillet over medium heat until pliable and lightly spotted, 30–60 seconds per side. Stack and keep wrapped in a clean towel.
- 8.
Prepare toppings: finely chop the white onion, chop the cilantro, thinly slice the radishes, cut the limes into wedges, and set out the salsa.
- 9.
Assemble tacos by filling warm tortillas with crispy pork belly and topping with onion, cilantro, and radishes. Serve immediately.
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Pork belly tacos offer a rich, succulent filling with a balance of melt-in-the-mouth tenderness and crisp edges, wrapped in warm corn tortillas. The savory pork is lifted by fresh toppings—sharp white onion, bright cilantro, crunchy radish—and a squeeze of lime, bringing acidity that cuts through the fat. With salsa alongside, each bite layers texture and brightness over deeply seasoned pork.
While pork belly tacos are a modern favorite, the idea draws on long-standing Mexican traditions of pork cookery, especially carnitas, which confit and crisp mixed cuts including belly. Street-style tacos typically lean minimalist in toppings, favoring onion, cilantro, and lime to spotlight the meat. Contemporary kitchens often highlight belly on its own, applying classic simmer-then-crisp techniques to achieve the signature contrast of tender interior and caramelized exterior.