Crispy Pork Belly Tacos

30 mins
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. 2Cut pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.
  3. 3Cut pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.
  4. 4Turn griddle to medium heat; set up two zones: hot and cool.
  5. 5Turn griddle to medium heat; set up two zones: hot and cool.
  6. 6Turn griddle to medium heat; set up two zones: hot and cool.
  7. 7Sear pork belly in hot zone for 2-3 minutes per side until crispy.
  8. 8Sear pork belly in hot zone for 2-3 minutes per side until crispy.
  9. 9Sear pork belly in hot zone for 2-3 minutes per side until crispy.
  10. 10Remove pork belly, chop into chunks, and set aside.
  11. 11Remove pork belly, chop into chunks, and set aside.
  12. 12Remove pork belly, chop into chunks, and set aside.
  13. 13Add chorizo to hot zone and cook for 6 minutes, breaking it apart.
  14. 14Add chorizo to hot zone and cook for 6 minutes, breaking it apart.
  15. 15Add chorizo to hot zone and cook for 6 minutes, breaking it apart.
  16. 16Add chopped pork belly back to griddle with chorizo.
  17. 17Add chopped pork belly back to griddle with chorizo.
  18. 18Add chopped pork belly back to griddle with chorizo.
  19. 19Strain crushed pineapple and add to griddle.
  20. 20Strain crushed pineapple and add to griddle.
  21. 21Strain crushed pineapple and add to griddle.
  22. 22Mix everything and cook for 4-5 minutes.
  23. 23Mix everything and cook for 4-5 minutes.
  24. 24Mix everything and cook for 4-5 minutes.
  25. 25Slide mixture to cool zone to keep warm.
  26. 26Slide mixture to cool zone to keep warm.
  27. 27Slide mixture to cool zone to keep warm.
  28. 28Turn burner to low and clean griddle surface.
  29. 29Turn burner to low and clean griddle surface.
  30. 30Turn burner to low and clean griddle surface.
  31. 31Toast one side of tortillas on the griddle.
  32. 32Toast one side of tortillas on the griddle.
  33. 33Toast one side of tortillas on the griddle.
  34. 34Flip tortillas and sprinkle with cheese mixture.
  35. 35Flip tortillas and sprinkle with cheese mixture.
  36. 36Flip tortillas and sprinkle with cheese mixture.
  37. 37Once cheese melts, add chorizo, pork belly, and pineapple filling.
  38. 38Once cheese melts, add chorizo, pork belly, and pineapple filling.
  39. 39Once cheese melts, add chorizo, pork belly, and pineapple filling.
  40. 40Fold tortillas in half to form tacos and crisp on both sides.
  41. 41Fold tortillas in half to form tacos and crisp on both sides.
  42. 42Fold tortillas in half to form tacos and crisp on both sides.
  43. 43Remove tacos from griddle and garnish with diced onion and chopped cilantro.
  44. 44Remove tacos from griddle and garnish with diced onion and chopped cilantro.
  45. 45Remove tacos from griddle and garnish with diced onion and chopped cilantro.
  46. 46Optionally, squeeze lime juice or drizzle with Avocado Lime Crema
  47. 47Optionally, squeeze lime juice or drizzle with Avocado Lime Crema
  48. 48Optionally, 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 pork belly, cut into 1/4-inch thick strips
  • 1.5 pounds pork belly, cut into 1/4-inch thick strips
  • 1.5 pounds chorizo
  • 1.5 pounds chorizo
  • 1.5 pounds chorizo
  • 1 salt, pepper, and garlic powder (or standard All-Purpose Rub)
  • 1 salt, pepper, and garlic powder (or standard All-Purpose Rub)
  • 1 salt, pepper, and garlic powder (or standard All-Purpose Rub)
  • 1 can crushed pineapple, strained
  • 1 can crushed pineapple, strained
  • 1 can crushed pineapple, strained
  • 1 tortillas
  • 1 tortillas
  • 1 tortillas
  • 1 cup shredded Jack cheese
  • 1 cup shredded Jack cheese
  • 1 cup shredded Jack cheese
  • 1 cup shredded Mexican Oaxaca cheese
  • 1 cup shredded Mexican Oaxaca cheese
  • 1 cup shredded Mexican Oaxaca cheese
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 1 chopped cilantro
  • 1 chopped cilantro
  • 1 chopped cilantro
  • 1 fresh lime juice
  • 1 fresh lime juice
  • 1 fresh lime juice
  • 1 Avocado Lime Crema
  • 1 Avocado Lime Crema
  • 1 Avocado Lime Crema
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.5 cup cilantro
  • 0.25 cup sour cream (full fat)
  • 0.25 cup sour cream (full fat)
  • 0.25 cup sour cream (full fat)
  • 0.25 cup milk (1%)
  • 0.25 cup milk (1%)
  • 0.25 cup milk (1%)
  • 2 limes
  • 2 limes
  • 2 limes
  • 1 tsp salt
  • 1 tsp salt
  • 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