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These Brazilian style roasted pork belly tacos may just be the best tacos you will ever have in your life. The pork belly is cooked in the Instant Pot until melt-in-your-mouth tender, then roasted to crispy perfection. Served with homemade chimichurri sauce, life doesn’t get much better than this.
Guuuuuys….these easy pork tacos are life. So, so SO damn good. What makes me sad is that they’re gone.
Luckily, these roasted pork belly tacos are insanely easy to make. Like super, duper, crazy easy.
And I just have to reiterate, in case you haven’t heard me yet, that these pork belly tacos are TO DIE FOR.
You have to make them. Period. You need this deliciousness in your life. Life can be a real bitch sometime, but it’s a whole lot better if you’re eating these pork tacos.
All these ingredients to make these Brazilian tacos should be right at your local grocery, or buy them through these Amazon links (I earn a small commission to help support my super hard life of taste testing tacos if you buy through these links):
If your local grocery does not have pork belly, check the Asian grocery store – that’s where I always get mine. You should also be able to find it at the butcher.
**I highly recommend making your own Chimichurri sauce. It’s super easy and you’re going to want to put it on everything. Get the recipe HERE.**
How to Make Pork Belly Tacos
The Instant Pot and me have become best friends. I moved to a temporary apartment where many of my things stayed packed away, but not this baby. This is my love. If you haven’t bought one yet and want to decide whether it’s for you or not, check out my full review here. I talk all the positives AND negatives for the Instant Pot.
For this recipe, we cook the pork belly in the Instant Pot first, then roast it to get all that crispy goodness.
How do you cook pork belly strips?
Soooo….pull out the Instant Pot (or any pressure cooker), add the pork belly, orange juice, garlic clove, chipotle pepper, cumin, lime juice and 1 tsp. salt to the Instant Pot. Set to cook on high pressure for 60 minutes.
Now is the time to make your chimichurri if you haven’t already. You can also gather your other ingredients so you’re ready to eat when the pork belly is done.
OR, take a nap. Watch some Netflix. Scroll Instagram. Read book. You know. Relax. I prefer this option.
Once the Instant Pot pork belly is done, let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure. Place the pork belly on a baking sheet, sprinkle with remaining 1/2 tsp of salt and roast in the oven for 20 minutes at 425 degrees, until crispy and caramelized. Mmmmmmm. This is the best guys!
Remove the roasted pork belly from the oven and let cool for 5 minutes. Use a fork or your hands to shred it into bit sized pieces. Now you’re ready to make your tacos!
Put some pork belly in the tortilla and top with diced tomatoes, fresh cilantro, cotija cheese and a drizzle of chimichurri sauce. Get ready to fall in love with these crispy pork belly tacos. And by love I mean heart wrenching “I never want to live a day in my life without this” kind of love.
How to cook pork belly in the Instant Pot
For general pork belly cooking instructions: Add the pork belly to the instant pot with 1/2 to 1 cup of liquid and pressure cook on high for 60 minutes for 1 lbs. of pork belly. For more than 1 lbs. increase the cook time.
I have been on a roll with these Brazilian inspired recipes this month. Check out some of these other super amazing recipes:
Instant Pot Braised Beef Short Ribs
Brazilian Roasted Chicken Thighs with Citrus Corn Gravy
Brazilian Pizza with Roasted Red Pepper Chimichurri
Brazilian Pulled Pork Enchiladas with Poblano Cream Sauce
Brazilian Spicy Guava Chicken Wings
Did you make these crispy pork belly tacos? Leave a comment below and let me know how they turned out!
The pork belly is cooked in the Instant Pot until melt-in-your-mouth tender, then roasted to crisp perfection and served on a flour tortilla with tomatoes, cheese and chimichirri sauce.
- 1 lbs. pork belly
- 1 cup orange juice
- 1 garlic clove, minced
- 1 chipotle pepper
- 1/4 tsp. cumin
- 1 1/2 tsp. fresh lime juice
- 1 tsp. salt plus 1/2 tsp. salt
- Flour or corn tortillas (small taco or street taco size)
- Cotija cheese
- Diced tomatoes
- Combine the pork belly, orange juice, garlic, chipotle pepper, cumin, 1 tsp. of salt and lime juice in the Instant Pot. Cook on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
- Heat the oven to 425 degrees. Place the pork belly on a rack over a parchment paper lined baking sheet and sprinkle lightly with about 1/2 tsp. salt. Roast in the oven for 20 minutes until crisp and caramelized.
- Remove from the oven and let it cool. Once cooled, cut it in small pieces.
- Assemble your tacos with 1-2 tbsp. of pork (depending on tortilla size), diced tomatoes, fresh cilantro, crumbled cotija cheese and a drizzle of chimichurri sauce.
Did you make these crispy pork belly tacos? Follow me on Instagram, post a photo and tag @wenthere8this or #wenthere8this. I love to see what you’re making!