Easy Baked Pork Belly Tacos
Easy Baked Pork Belly Tacos

Let’s craft the perfect taco, featuring succulent, melt-in-your-mouth pork belly, vibrant cabbage slaw, and a zesty salsa that will tantalize your taste buds.

Prepare to be captivated by the rich and savory flavors that unfold in each bite. Our recipe starts with the star of the show – the Campo Grande Thick Pork Belly. This luscious cut of meat is generously seasoned with a homemade taco seasoning, boasting a harmonious blend of smoked paprika, garlic and onion powder, aromatic oregano, cumin, and a hint of chili flakes for a touch of heat.

 

Serves: 4

Difficulty: Easy

Course: Main

Time: 45min

 

Ingredients for Easy Baked Pork Belly Tacos

 

  • 3-4 pounds Campo Grande Thick Pork Belly

 

3 tablespoons Taco seasoning:

  • ¼ cup smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons dried oregano
  • 2 tablespoons ground cumin
  • 1 tablespoon chili flakes
  • 1 tablespoon salt
  • 2 teaspoons black pepper

For the tacos:

  • 3 cups shredded cabbage
  • 1 teaspoon olive oil
  • Juice of 2 limes
  • Fresh chopped cilantro, to taste
  • Pickled jalapeños, to taste
  • Salt and pepper, to taste
  • 8 corn tortillas

Sauce:

  • 1 cup sour cream
  • 2 teaspoons lime juice
  • Optional: ½ deseeded fresh jalapeño
  • Salt and pepper
  • 2 tablespoons fresh cilantro

 

Instructions for Easy Baked Pork Belly Tacos

 

Preheat the oven to 350°F

1.In a small bowl, mix together all the ingredients for the taco seasoning: smoked paprika, garlic powder, onion powder, dried oregano, ground cumin, chili flakes, salt, and black pepper.

2..Start by cutting the pork belly into 1-inch thick cubes. Add the pork in a large bowl and season the pork with the taco seasoning until fully coated.

3.Prepare a baking sheet and line with parchment paper. Scatter the seasoned pork belly on the baking sheet. Bake in the oven for 30 minutes, flipping once halfway, until caramelized and cooked through.

4.Chop the cabbage and toss in a bowl. Add the olive oil, lime juice, salt and mix. Set aside.

5.In a food processor, add the sour cream, lime juice, jalapeño, cilantro, and salt and pepper to taste. Pulse slowly until your desired consistency. Taste and add more salt if needed.

6.Heat up the corn tortillas on the stovetop according to package instructions, typically 2 minutes per side on medium-high heat.

7.Top each tortilla with the pork, a tablespoon of slaw, and a tablespoon of salsa. Garnish with jalapeño and cilantro to your liking. Serve with lime wedges.

TOP RECIPES
Grilled 4 Rib Rack with Aioli & Asparagus
Grilled 4 Rib Rack with Aioli & Asparagus
The Wolf Smashburger, CG Style
The Wolf Smashburger, CG Style
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Puff Pastry Pizza With Sliced Cured Coppa, Apple & Burrata
Red Wine Braised Coppa with Mashed Potatoes
Red Wine Braised Coppa with Mashed Potatoes
Huevos Rotos with Secreto Ibérico
Huevos Rotos with Secreto Ibérico

Drop a Comment

All comments are moderated before being published

Shop Collection

Build A Custom Box
Regular price From $150
Ground Iberico-Wagyu Bulk Pack
Regular price $99.00
Ibérico Pork Box
Regular price $169.00

Ibérico Pork Box

Related posts

quince jelly
quince jelly
Quince with Venison

Quince with Venison

"This impressive dish is all about sweet and savory, and using quince fruits, called \"membrillo\" in Spanish, to add ca..."

Iberian cuts
Iberian cuts
Why Ibérico Cuts Vary in Weight

Why Ibérico Cuts Vary in Weight

articles
articles
Braised Oxtail

Braised Oxtail

"Tracing back the history of Spain's best dishes is a way to keep the recipes alive. Oxtail was found in De Re Coquina..."

Sign up to save 20% on your first order.

We’ll send you recipes, product guides, and exclusive offers especially for you.

RECIPES BY FEATURED CUTS

Subscribe for recipes, culinary inspo, and first dibs on new products.

secure-method