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Crispy Pork Belly Tacos

30m
Serves 6
https://grillnationbbq.com/2024/07/09/crispy-pork-belly-tacos/?fbclid=IwZXh0bgNhZW0CMTEAAR3UYxZJ0HBz924WY0436MYb7mcxEH3z48Pxd05pzUyo4GhXFNN4jfhsdqA_aem_IkgEg13C1bGFokixne9FIA

Directions

  1. 1Cut pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.
  2. 2Turn griddle to medium heat; set up two zones: hot and cool.
  3. 3Sear pork belly in hot zone for 2-3 minutes per side until crispy.
  4. 4Remove pork belly, chop into chunks, and set aside.
  5. 5Add chorizo to hot zone and cook for 6 minutes, breaking it apart.
  6. 6Add chopped pork belly back to griddle with chorizo.
  7. 7Strain crushed pineapple and add to griddle.
  8. 8Mix everything and cook for 4-5 minutes.
  9. 9Slide mixture to cool zone to keep warm.
  10. 10Turn burner to low and clean griddle surface.
  11. 11Toast one side of tortillas on the griddle.
  12. 12Flip tortillas and sprinkle with cheese mixture.
  13. 13Once cheese melts, add chorizo, pork belly, and pineapple filling.
  14. 14Fold tortillas in half to form tacos and crisp on both sides.
  15. 15Remove tacos from griddle and garnish with diced onion and chopped cilantro.
  16. 16Optionally, squeeze lime juice or drizzle with Avocado Lime Crema

Ingredients

  • 1.5 pounds pork belly, cut into 1/4-inch thick strips
  • 1.5 pounds chorizo
  • 1 salt, pepper, and garlic powder (or standard All-Purpose Rub)
  • 1 can crushed pineapple, strained
  • 1 tortillas
  • 1 cup shredded Jack cheese
  • 1 cup shredded Mexican Oaxaca cheese
  • 1 diced onion
  • 1 chopped cilantro
  • 1 fresh lime juice
  • 1 Avocado Lime Crema
  • 1 avocado
  • 0.5 cup cilantro
  • 0.25 cup sour cream (full fat)
  • 0.25 cup milk (1%)
  • 2 limes
  • 1 tsp salt

Equipment

griddle

Tips

  • Use two-zone cooking on a griddle for even cooking.
  • Garnish with diced onion and chopped cilantro.
  • Optional: Squeeze fresh lime juice or drizzle with Avocado Lime Crema

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