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.
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
If you use a whole pork bellyslab 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.