# Bartaco-Style Pork Belly Tacos Árbol Chili Glaze

A recipe for Bartaco-style pork belly tacos with an árbol chili glaze, featuring sous-vide pork belly, quick pickled red onions, and fresh cilantro.

- Total time: 720 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 4 dried chiles de árbol, stems removed
- 1 small garlic clove
- 2 tbsp rice or white vinegar
- 3 tbsp honey or agave
- 1.5 tbsp brown sugar
- 1.5 tsp soy sauce
- 1.5 tsp lime juice
- 1 pinch salt
- 2 tbsp chile soaking liquid
- 1 lb skinless pork belly
- Kosher salt
- Black pepper
- 1 red onion, thin sliced
- 0.5 cup vinegar
- 1 tbsp sugar
- 1.5 tsp salt
- Warm small corn tortillas
- Crispy glazed pork belly
- Pickled red onions
- Fresh cilantro
- 1 squeeze lime

## Instructions

1. Toast chiles de árbol briefly for 10 seconds.
2. Soak the toasted chiles in hot water for 10 minutes.
3. Blend all chili glaze ingredients until smooth.
4. Simmer the glaze for 4–6 minutes until glossy and syrupy.
5. Season pork belly generously with salt and pepper.
6. Vacuum seal the seasoned pork belly (no oil needed).
7. Cook the pork belly at 165°F (74°C) for 12–14 hours.
8. Place the cooked pork belly in an ice bath for 15 minutes, then chill fully for at least 2 hours, or ideally overnight.
9. Slice the chilled pork belly into ¾-inch pieces.
10. Sear the pork belly hard in a hot pan with a little neutral oil or deep fry.
11. Add the árbol glaze to the seared pork belly, toss quickly until lacquered and sticky.
12. Pull the glazed pork belly immediately to prevent burning the sugars.
13. Heat vinegar, sugar, and salt for the pickled red onions.
14. Pour the hot vinegar mixture over the thin-sliced red onions.
15. Rest the pickled red onions for 20 minutes.
16. Warm small corn tortillas.
17. Assemble the tacos with crispy glazed pork belly, pickled red onions, fresh cilantro, and a tiny squeeze of lime.

## Equipment

- hot pan
- vacuum sealer
- ice bath

## Tips

- For the chili glaze, do not burn the sugars when tossing with the pork belly.
- Chill the sous-vide pork belly fully for at least 2 hours, overnight is ideal.
- Sear pork belly hard in a hot pan or deep fry.

## Source

- Original video: https://www.tiktok.com/@the_signature_chef/video/7600177097553825054
- Recipe page: https://www.cliprecipe.com/recipe/a6e1b129-ee76-48e1-939d-1ee1abc92029
- Extracted: 2026-06-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt