Go Back
+ servings
tacos on a platter with garnishes
Print

Crispy Pork Belly Tacos

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 chimichurri sauce.
Course Main Course
Cuisine Mexican
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Calories 415kcal

Ingredients

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. 
  • 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.

Video

Notes

  1. 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.
  2. If the pork belly has skin, I recommend removing it before cooking (or after) as it can be tough.
  3. Make sure to cook the pork belly on a rack to ensure it browns and crisps on all sides.
  4. 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).
  5. Flour or corn tortillas can be used. I personally prefer flour, but corn works just as well.
  6. 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.
  7. Substitute the chimichurri for any sauce or salsa you prefer.

Nutrition

Serving: 2tacos | Calories: 415kcal | Carbohydrates: 5g | Protein: 8g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Cholesterol: 54mg | Sodium: 801mg | Potassium: 228mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 92IU | Vitamin C: 21mg | Calcium: 11mg | Iron: 1mg