How To Host: Pork Belly Tacos

Pork belly tacos are the ultimate indulgence and perfect for summer. My pork belly tacos are served with charred pineapple and jalapeño lime crema. These pork belly tacos are sweet and salty, the perfect balance. Make these pork belly tacos for a night by the grill. Pork belly Taco recipes is included in my July How to Host: Mexicana menu. Make these pork belly tacos today.

Ingredients for Pork Belly Tacos

Pork Belly Taco Seasoning

2 lb. Pork Belly, sliced ½ thick pieces 

1 tbsp. Pepper

2 tsp. Salt 

1 tsp. Red Pepper Flakes 

1 tsp. Chili Powder

1 tsp. Paprika  

Jalapeño Lime Crema

1 cup Sour Cream 

2 Jalapeños, finely diced

1 clove of Garlic, minced 

½ cup Cilantro 

1 - 2 Limes, juiced 

1 tsp. Chili Powder

½ tsp. Salt 

Tacos

1 Pineapple 

2 Avocados 

20 small Flour Tortilla’s 

Method for Pork Belly Tacos

1. Marinate pork belly, evenly coat with spice mix, making sure to reserve some for the reverse side of the pork belly. Try to get all sides of the meat covered, using gloves or a brush. Marinate in the refrigerator for at least 4 hours, and can also be left overnight. 

2. In a small bowl add the sour cream and minced garlic. Dice jalapeno and cilantro, combine. Juice limes, add chili powder and salt.  

3. Slice pineapple, removing the top and bottom, carefully carve off the sides. We want full slices ¼ inch slices, around 15. Set aside on a plate. 

4. Grill the pork belly and pineapple, on a gas or propane grill set to medium let heat, place pork belly on one side of the grate, cooking for 6 minutes per side. On the other side, turn heat to medium low and gently place pineapple slices and cook for 3-4 minutes per side. They should have a bit of a char mark. Dice pork belly, leave pineapples whole. 

5. Assemble tacos, on the tortillas add the sliced grilled pineapple, diced pork belly, the jalapeño crema and top with fresh sliced avocado.

These pork belly tacos are included in my July How to Host: Mexicana Menu that is available to download.