She Strengthens

Unlock the Secret to Crispy, Tender Pork Belly Tacos

Growing up, I was conditioned to believe that fatty meats were unhealthy and unappetizing. But a chance encounter with a tantalizing taco joint in California changed my perspective forever. The aroma of slow-cooked pork belly wafting through the air was irresistible, and the first bite was a revelation. The combination of crispy, caramelized fat and tender, juicy meat was a game-changer.

A Journey of Discovery

My husband, who grew up in a traditional Mexican household, had always raved about the rich flavors of slow-braised meats. But I, stuck in my ways, had been serving up lean, flavorless dishes that left him pining for his childhood favorites. That fateful trip to the taco joint opened my eyes to the beauty of fatty meats, and I was determined to recreate that magic in my own kitchen.

The Ultimate Pork Belly Tacos Recipe

After scouring dozens of recipes and YouTube tutorials, I’ve distilled the process down to a simple, foolproof method that yields crispy, tender pork belly every time. The key is to cook the pork belly in two stages: high heat to crisp the fat, followed by low heat to render out the juices and tenderize the meat.

Ingredients

• 4-5 pounds pork belly, preferably a slab
• Salt and pepper to taste
• 32 corn tortillas
• 1 medium onion
• 1 bunch fresh cilantro
• 3 limes
• Salsa or hot sauce of your choice

Instructions

1. Preheat your oven to 500°F (260°C).
2. Season the outside of the pork belly liberally with salt and pepper.
3. Place the pork belly fat-side up in a high-sided sheet pan lined with foil.
4. Cook the pork belly for an hour at 500°F (260°C), then rotate the pan and reduce the heat to 300°F (150°C).
5. Set a timer for 3 hours and walk away. Check on it every hour or so, until the surface is a deep caramel brown.
6. Remove the belly from the oven and let it cool slightly.
7. Slice the belly into 1-inch cubes and mix them in a bowl to ensure everyone gets a mix of crispy fat and succulent meat.
8. Clean and finely chop the cilantro and onions. Cut the limes into wedges.
9. To serve, simply pile the meat into warmed corn tortillas and garnish with cilantro, onion, lime, and your favorite salsa.

Recipe Note

When you pull the pork belly out of the oven, strain that rendered fat through a sieve and store it in the freezer for use in future recipes. In my house, we call it “liquid gold.”

With this recipe, you’ll be well on your way to becoming a convert to the church of fatty meats. So go ahead, take the leap, and discover the joy of crispy, tender pork belly tacos. Your taste buds will thank you!