Tender, juicy, crispy roasted pork belly served with fresh tomatoes, onions, cilantro, chimichurri salsa and tangy cotija cheese make these pork belly tacos some of the best tacos you'll ever eat!
Guuuuuys....these Pork Belly Tacos are life. So, so SO damn good. Plus, they are insanely easy to make. Like super, duper, crazy easy. Easier even than our favorite beef and cheese tacos.
And who doesn't love tacos in their life? We're used to eating tacos like these carne picada tacos, simple Asian shrimp tacos or these fun pork bulgogi tacos (so delicious), so pork belly seemed like a natural fit for tacos.
Most of the cooking is totally hands off - watch the video below to see how easy they are!
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Why this pork belly taco recipe works
- Cooking the pork in the instant pot allows it to get super tender and juicy. Like fall-apart tender.
- Roasting the cooked pork belly in the oven crisps up the fat making for these perfect flavor packed crispy bits of pork and fat.
- Even though it takes some time to make, much of it is hands off so you can do other stuff while waiting.
- The steps are super simple - no complex cooking required here!
- It can easily be made in advance for quick and easy weeknight meals.
- The fresh toppings complement the richness of the pork belly perfectly, as well as serving this Instant Pot Mexican rice on the side.
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The ingredients
The full list of ingredients and amounts in included in the recipe card at the bottom of the post.
Orange juice, cumin, lime and chipotle peppers are used to season the pork while it cooks in the Instant Pot.
We use flour tortillas in the recipe, but you can substitute with corn or even use tostada shells!
And of course....pork belly is the main ingredient. We use slices of pork belly, but you can cook a whole slab as well.
If you buy pork belly that has the skin on, while edible, I recommend cutting it off as it can be tough when eating it.
What is pork belly?
Pork belly is a cut of meat from the belly of the big, hence it's name. When you're shopping for pork belly, try to find the leanest cut you can to get the most meat out of it.
It is best cooked using a slow cooking method (like I use to make this Japanese pork belly or this pork belly sandwich), or a pressure cooker as we use in this recipe. Once cooked, it is melt-in-your-mouth tender and just incredibly rich and delicious.
You can also cook it over extremely high heat (like a wok) as I do for this twice cooked pork or this air fryer pork belly.Â
What is the difference between pork belly and bacon?
Pork belly is not smoked or cured. While they come from the same part of the pig, the preparation is different.
Like I stated above, pork belly is typically slow cooked until tender, while bacon is sliced thin and fried (and perfect to use in recipes like this bacon gravy or bacon jam).
Pork belly is used to make bacon, but bacon cannot be used as a substitute for pork belly in recipes.
These pork belly tacos have a South American flair and are amazing served with homemade cilantro chimichurri sauce.
We also really like these with red chimichurri, Argentinian chimichurri or even this chimichurri mayo!
Step by step instructions
For this recipe, we cook the pork belly in the Instant Pot first, then roast it to get all that crispy goodness.
PRO-TIP: If you buy it whole add another 5-10 minutes to the pressure cooker cook time. You'll want to cut it in pieces to allow it to brown quickly when roasting.
- Add the pork belly, orange juice, garlic clove, chipotle pepper, cumin, lime juice and 1 teaspoon of salt to the Instant Pot. Set to cook on high pressure for 60 minutes.
- Now is the time to make your cilantro chimichurri if you haven't already. You should also gather your other ingredients so you're ready to eat when the pork belly is done.
- Then preheat the oven to 425°F.
- Once the pork belly is done, let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure.
- Place it on a baking sheet on a rack, sprinkle with the remaining teaspoon of salt and roast in the oven for 20 minutes, until it is crispy and caramelized.
- 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.
- Put some pork belly in a warm tortilla and top with diced tomatoes, fresh cilantro, sliced red onion, sliced jalapenos, cotija cheese, fresh lime and a drizzle of chimichurri or salsa.
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.
Serving Options
- You can substitute the cilantro chimichurri with any of these sauces:
- Serve with these roasted jalapenos or fire roasted tomatoes.
- Serve simple with diced tomatoes, diced red onion, chopped cilantro and a touch of sour cream.
- Sprinkle some crumbled cotija cheese on top. You can place the open topped tacos under the broiler for a couple minutes to melt and caramelize the cheese.
- Serve with this avocado dip in place of guacamole or plain avocado.
- Serve with plain shredded cabbage or a cabbage slaw.
- Serve alongside some instant pot cilantro rice or this instant pot black beans and rice.
Expert Tips
- If you use a whole pork belly slab instead of sliced, add 5-10 minutes to the Instant Pot cook time. You'll want to cut it in pieces to allow it to brown quickly when roasting.
- If the pork belly has skin, I recommend removing it before cooking (or after) as it can be tough.
- Make sure to cook the pork belly on a rack to ensure it browns and crisps on all sides.
- For best results, warm the flour tortillas in a skillet over medium heat until lightly browned and warmed on both sides for best results. You can do the same with corn tortillas (though they are better fried in a bit of oil).
- Flour or corn tortillas can be used. I personally prefer flour, but corn works just as well.
- The roasted pork belly should be crisp and caramelized. If not, place it back in the oven for another 3-5 minutes at a time until the fat has crisped.
- Substitute the chimichurri for any sauce or salsa you prefer.
Frequently asked questions
Bacon has a much different flavor than the pork belly used in tis recipe so we do not recommend substituting bacon.
Pork belly is not smoked or cured. While they come from the same part of the pig, the preparation is different. Bacon, while made from pork belly, is typically cured and smoked before being packaged and sold.
Pork belly is typically sold fresh (or frozen) in the meat department.
Typically, tough pork belly means it need to cook for longer. If you are using more pork belly than the recipe calls for, or it is in larger chunks, you will need to increase the cook time in the instant pot, as well as the roast time in the oven.
The pork belly can be made in advance and stored in the fridge for up to 3 days. Reheat it in a 400°F degree oven for 10-15 minutes, until sizzling.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Store the pork belly and the toppings/tortillas separately. Reheat it in a 400°F degree oven for 10-15 minutes, until sizzling.
Leftover pork belly can be stored in the freezer for up to 6 months in an airtight container or bag. Thaw in the fridge overnight and heat it in a 400°F degree oven for 10-15 minutes, until sizzling.
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Recipe
Crispy Pork Belly Tacos
Ingredients
- 1 pound pork belly (sliced or whole)
- 1 cup orange juice
- 1 garlic clove minced
- 1 chipotle pepper (in adobo sauce)
- ¼ teaspoon cumin
- 1 ½ teaspoons fresh lime juice
- 2 teaspoon salt
- Flour or corn tortillas (small taco or street taco size)
- Cotija cheese (for serving)
- Diced tomatoes (for serving)
- Cilantro (for serving)
- Chimichurri (for serving)
- Sliced red onions (for serving)
- Fresh lime wedges (for serving)
Instructions
- Combine the pork belly, orange juice, garlic, chipotle pepper, cumin, 1 teaspoon of the salt and lime juice in the Instant Pot. Cook on high pressure for 60 minutes.Â
- Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
- Heat the oven to 425°F. Place the pork belly on a rack over a parchment paper (or foil) lined baking sheet and sprinkle with the remaining teaspoon of salt.
- Roast in the oven for 20 minutes until crisp and caramelized.
- Remove from the oven and let it cool.
- Once cooled, shred with a fork or chop in small pieces.
- Assemble your tacos with the pork, diced tomatoes, fresh cilantro, crumbled cotija cheese and a drizzle of chimichurri sauce.
Expert Tips:
- If you use a whole pork belly slab instead of sliced, add 5-10 minutes to the Instant Pot cook time. You'll want to cut it in pieces to allow it to brown quickly when roasting.
- If the pork belly has skin, I recommend removing it before cooking (or after) as it can be tough.
- Make sure to cook the pork belly on a rack to ensure it browns and crisps on all sides.
- For best results, warm the flour tortillas in a skillet over medium heat until lightly browned and warmed on both sides for best results. You can do the same with corn tortillas (though they are better fried in a bit of oil).
- Flour or corn tortillas can be used. I personally prefer flour, but corn works just as well.
- The roasted pork belly should be crisp and caramelized. If not, place it back in the oven for another 3-5 minutes at a time until the fat has crisped.
- Substitute the chimichurri for any sauce or salsa you prefer.
Ermias Giovanni says
My go to pork belly taco recipe. It's bookmarked, I follow it exactly, and it never fails me. My friends that are lucky enough to be invited for dinner on the day I make them think I'm a genius.
I love you Danielle!
Danielle says
This makes my day Ermias! I'm so glad you like it 🙂
Jenni says
I think my oven is just special... 20 min was way too long for me, and the pork was pretty charred.
Would make again, just baking for shorter.
Danielle says
Oh no! I'm so sorry to hear that. Ovens can be soooo frustrating, I wish they were more consistent.
Melinda Quintanilla says
Hi, I was in the middle of making this recipe when my instapot made its last and final attempt. Am I able to cook this in the oven?
Danielle says
Oh no! Yes, you can always cook it in the oven, it will just take longer. Just put it in a dutch oven (with all the cooking liquid) and cook on 375F until cooked through and tender.
Amanda says
Do you think this recipe would work well with beef belly? I have a 2lb beef belly and have never cooked one before.
Danielle says
I have never tried to make it with beef belly before, but I don't see why not? You may need to braise the beef belly a little longer because it can be tougher, but should work out fine.
Kim S says
This was amazing and your chimichurri sauce was outstanding. I’m making this again this weekend for a group of friends and had to do a test run to make sure I liked it and that it would go smoothly. It’s a big wow!!
Danielle says
I'm so glad to hear that! Thank you for giving it a try 🙂
Vicky Bray says
Hello I was looking at your recipe to make the pork belly tacos. I went down to try to read comments from people who made them because I’d like to get there impression of the tacos if they did anything different. But I can only see two comments and both are and how to make it. I even hit the link for older comments and nothing was brought up. Are they on other websites like your Instagram or or any of the other social media? The tacos look delicious I just like to read the comments! Thank you.
Danielle says
I see what you're saying. This is very strange. I checked some other posts and it's working fine on those. I'm going to have to do some tech research!
Sue says
Can you make this in a crock pot? If so how long would you cook?
Danielle says
I've never made it in a crockpot, but I would cook it on low for 6-8 hours. Start at 6 hours and see if it's tender. Add another hour or two if it's not tender tender yet.
aleta says
Hello!
Can this recipe be tripled? And if so, what additional cooking instructions would you suggest?
Thank you!
~aleta
Danielle says
You can definitely triple it! The same cook time should actually work, but if you're concerned you could consider adding 10 extra minutes to the time.
Catherine Friend says
If i am using a slow cooker, how long should i do it for a slab? or for slices?
Danielle says
I would cook it for about 3-4 hours on high, but I have never cooked pork belly in the slow cooker so I can't guarantee the results. I don't see any reason why 3-4 hours wouldn't work though.
Cathy Friend says
Hi Danielle,
I tried the slow cooker and did it for 5 hours on low. Its almost falling apart but intact. It might be that I cut my pork a little bigger slices. It turned out great, then I put it in the oven longer around 30 minutes total for both sides. We loved the chimichurri sauce with it. Thank you so much! I love different flavor of sauce in tacos. This recipe is awesome! will do this again.
Danielle says
I'm so glad you liked it! Sound like 4 hours might be better next time to prevent it from falling apart.
Barbara McMorrow says
I am going to use 3lbs of strip PB from Costco. How long in instant pot AND how should I arrange in instant pot? New to instant pot and not an adventurous cook, but EVERYTHING I’ve made has been amazing and PB is my favorite thing to order at Asian street fairs!! In advance, thanks
Danielle says
You should be able to cook it for the 60 minutes if it's in strips. I would try to keep it in 1 layer, but it should also be fine if it's overlapped. If for some reason it comes out tough, I would pressure cook it for another 10 minutes. But it should come out great!
Melissa says
Hi, if I were to double the pork how much longer would you cook for in the instant pot?
Danielle says
I would add about 15 minutes to the cook time. Enjoy!
Shawn says
Am I able to cook this with pork belly strips?
Danielle says
You definitely can, just be sure to reduce the cooking time by a few minutes.
Cassandra says
Did you cook the pork whole or sliced before cooking?
Danielle says
You can do either. If it's still whole, I'd add an extra 5-10 minutes to the cook time.
Neha says
Tacos are my favorite meal. I can eat them almost every day! Infact I have plans to make some tomorrow and I guess I am going to try this delicious recipe out!
Danielle says
I hope you do get to try these Neha!
Amanda Mason says
I am loving the orange juice and cumin in this recipe! And it's a no brainer to make this in an Instant pot. That kitchen gadget is the best invention ever! Seriously - loving this recipe!
Danielle says
It is seriously such an awesome invention! Thanks Amanda 🙂
Jenni LeBaron says
I totally agree, life is better when you're eating tacos! These roasted pork belly tacos sound superb. I really like the orange juice marinade, it reminds me of a marinade for pork shoulder used in Cubanos. These would be a hit at my house for sure!
Danielle says
Thanks Jenni! The orange juice really adds something special to the flavor 🙂
Rebecca Blackwell says
You know, I've made pork every which way, and chimichurri sauce is my FAVORITE, but I've never cooked pork belly. Reading this recipe, I can't imagine why because these tacos look soooo good. I'm going to look for it at my local market and make these. Thanks so much for the recipe! I'll let you know how it goes!
Danielle says
Pork belly is so easy to cook (especially in the Instant Pot) and just incredible! I hope try it out 🙂
Anna says
These tacos are so delicious looking! I'm hungry just by looking at the photos here! Other half loves pork, and pork belly is probably his all-time favourite so I can't wait to share this recipe with him!
Danielle says
Thanks Anna! I hope you guys enjoy it 🙂
Paula Montenegro says
Beautiful tacos! Anything with pork is very welcomed in this house, and I adore chimichurri as any good Argentinian must. Gorgeous recipe, thanks for sharing!
Danielle says
Pork is one of the best meat IMO. Thanks so much Paula!
Tammy says
I'm so hungry right now! These tacos look fantastic! Haven't had pork belly in a long time...this is the ultimate summer meal!
Danielle says
Pork belly is one of my favs!! This is a great summer meal 🙂
Loreto Nardelli says
What a phenomenal idea to put pork belly in tacos! Especially, when it's done in an insta- pot slow and low.
Danielle says
The pork belly is sooooo good!
Aleta says
I am such a huge taco fan, like, crazy obsessed with all things taco related.. especially when there is cojita cheese involved! I love how simple this recipe is to create yet I can imagine the flavours are BANGIN'! Can't wait to make this dream boat of a dinner. Thanks!
Danielle says
Tacos are seriously one of the best foods! Hope you get the chance to make these Aleta!
Leslie says
You had me at tacos...and easy to make! haha. I love any variation of tacos! Can't wait to try this one!
Danielle says
Right> Tacos are the best!
Veena Azmanov says
Delicious and yum. Amazing snack option for a quick meal.
Danielle says
Thanks Veena!
Aili says
Hi quick question. How would I change the recipe to cook 5lb of pork belly? Thanks!
Danielle says
Hi Aili! You would just multiply all the ingredients by 5 and that should work out. My only concern would be whether or not 5 lbs. would fit in the 6 quart instant pot. You'll have to check that out. Also, when you roast it, you may have to do it in batches to ensure it crisps up like it's supposed to.
Karyl Henry says
You sold me at pork belly! These tacos look amazing, and I love the seasoning. I'm adding this one to my must-make list for sure
Danielle says
Thanks Karyl! Hope you love them 🙂
Bintu | Recipes From A Pantry says
Now these tacos sound so incredible! So full of flavour!
Danielle says
So much flavor 🙂
Tanya Schroeder says
Pork belly tacos are my favorite!
Danielle says
They are the best!
Nicolas Hortense says
Yumo!! You would be crazy to say no to this taco deliciousness!!
Danielle says
Right?
Demeter says
Just more motivation to go out and get an instant pot of you already don’t own one. Such an easy and flavorful meal.
Danielle says
Totally! Thanks Demeter!
Laura says
Roasting the pork belly in the oven has always been a little trick to crisp up the fat. And adding fresh toppings to the dish is a great idea to complete the dish.
Danielle says
There is nothing quite like that nice crisp fat 😉
Ty says
I made these the other night and they were sensational!
Danielle says
I'm so glad you enjoyed them 🙂
Claire says
Oh this just looks amazing!!!!
I LOVE belly pork so much, and I even have a slab in the fridge. I was going to make it with steamed buns and hoisin sauce, but now I think Tacos have to be on the menu as I am drooling at those photos!
Danielle says
Yay! I hope you make these Claire, they are so good!
Lauren Vavala @ DeliciousLittleBites says
My fiance will love these! I love that you use the Instant Pot to cook the pork belly - great ideas!!!
Danielle says
Thanks Lauren!
kim says
These look amazing! I love tacos and will be adding these to the menu for the upcoming week!
Danielle says
Thanks Kim! Pork belly really makes the most awesome tacos 🙂
Demeter says
This sounds like it's bursting with flavor! Great way to change up Taco Tuesday!
Danielle says
Thanks Demeter! Great for taco tuesday 🙂
Marc @ NoRecipes says
I love the idea of using a pressure cooker to tenderize and then oven baking to get that nice caramelization around the edges. Also never really thought to sauce tacos with chimichurri but that totally makes sense!
Danielle says
This chimichurri is excellent with the pork belly!
Annie @ Annie's Noms says
Get in my belly beautiful pork tacos!! These look sublime! So fresh, full of flavour and addictive, they need to happen in my kitchen ASAP!
Danielle says
Thanks Annie! I hope you get a chance to make them 🙂
Kelly Anthony says
My husband loves pork belly and chimichurri so I'm going to for sure make these for him. It's always a bonus for me when its a super easy recipe too! Thanks for sharing.
Danielle says
These were my boyfriend's favorite tacos ever too!