If you like tacos, but don’t like the idea of meat, this is the recipe for you. I have made these twice now and they are very good. The first time I made them, I was not feeling well and opted to use canned beans instead of cooking fresh ones. My husband and son loved them so much that I decided to make them again with fresh beans.
- Pork Belly
- Red Onion
- Jalapeno peppers (optional)
- Cheddar Cheese (optional)
- Lime Juice
- Small bowl (for mixing)
- Prepare the pork belly by rubbing it with salt and pepper, then cook it in a pan until golden brown.
- Once cooked, add the pork belly to a tortilla shell and top with cilantro leaves, salsa verde (optional), avocado slices and lime juice to taste. These are very delicious, and the avocado provides a nice creamy texture. I will say that it is important to cook the pork belly first so it gets crispy before adding it to your tortilla shell. The salsa verde gave these tacos a nice kick of flavor while also making them more healthy by adding veggies!
- If you want to make these tacos healthier, you can use low-fat cheese and sour cream instead of full-fat versions. I also like to add some extra vegetables like mushrooms and bell peppers for more flavor!
- You can also use leaner cuts of pork belly if you want to cut down on calories. If you want to make these tacos even healthier, try using low-fat cheese and sour cream instead of full-fat versions. I also like to add some extra vegetables like mushrooms and bell peppers for more flavor!
Pork Belly Instructions
- 1 lb pork belly (shoulder)
- 2 tablespoons molasses
- 1 tablespoon kosher salt
- 2 tablespoons dark brown sugar
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Place the pork belly and salt in a plastic bag. Seal the bag and massage it for about 15 minutes, until all of the liquid has been expelled from your meat. This can be done on its own or with other foods in your fridge, like eggs or potatoes!
- Then take a knife and slice off 1/4 of an inch from each side of the meaty slab so that it becomes more manageable when you’re cooking later on.
- Heat some oil in a pan over medium-high heat. When it’s hot enough—you want to hear sizzling sounds—dump in one end piece first; this will make sure that none gets stuck at any point during cooking.
- Cook until golden brown all around—about 10 minutes total depending on how thickly cut you made those slices.
- Let cool completely before serving up onto tortillas with some salsa verde sauce drizzled over top!
- If you like this recipe, be sure to check out some more of our Mexican recipes. And don’t forget to share it with your friends!
(Optional Side Dish) Refried Black beans recipe
Soak the beans for at least 4 hours, or overnight. You can soak them in water and cook them that way, or you can use broth to cook your refried beans with.
Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in garlic and jalapeño pepper; cook for 1 minute more.
Add ground beef, seasonings, broth and black beans; bring to a boil; reduce heat to medium-low (or as low as possible) and simmer until meat is cooked through but not dry — usually about 2 hours or so depending on the type of bean used — stirring occasionally so that it doesn’t stick to bottom of pan too much (if you stir too much here then your dish won’t have any flavor).
Cool: 10 minutes
When the beans have cooled to room temperature and are in the fridge, you can use a potato masher to mash them into a thick paste. Alternatively, you can use an immersion blender for a smoother texture.
- Heat oil in a large pot over medium heat.
- Add onion and cook, stirring, until softened.
- Add garlic and cook, stirring, for 1 minute.
- Add broth, beans, tomatoes and cumin.
- Bring to a boil over high heat.
- Reduce heat to medium-low and simmer gently until beans are tender and liquid has reduced by two-thirds or more (about 2 hours).
- Remove from the heat; mash with a potato masher or purée with an immersion blender until smooth.
- Season to taste with salt. Serve warm or at room temperature topped with chopped cilantro, lime wedges and slices of pickled jalapeno (optional).
- Serve with Pork Belly Taco
Refried Black beans make a lovely side dish served with rice.
Refried black beans make a lovely side dish served with rice. They’re a great accompaniment to Mexican-style dishes, such as tacos and burritos, or Tex-Mex favorites like enchiladas and chile rellenos. Refried black beans are also delicious on their own as a snack or appetizer.
Refried beans are made by cooking them in oil over medium heat until they’re soft and creamy, then stirring them into an oven-safe bowl for serving later (or eating immediately). The resulting dish has a thick consistency that makes it easy to spread onto breads or tortillas before spooning into tacos or burritos—and it’s not unlike making mashed potatoes from scratch!
Blackbeans contain plenty of fiber (about 5 grams per 1/2 cup serving), alongside protein at 20 grams per 1/2 cup serving (1/4 cup) along with iron at 7 percent DV per 1/2 cup serving(1/4 cup).
We hope you enjoyed our recipe for pork belly taco. If you’re looking for more delicious recipes, check out our other articles on easy cooking! In addition to this recipe, we have lots of other great things to offer! You can learn about the best rice cookers on the market, tips for making perfect fluffy rice or how to make the best steak tacos. If you’re looking for a new recipe, check out our collection of easy recipes that only take 30 minutes or less!