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Soft corn tortillas filled with crispy-edged, tender pork belly, crunchy radish and onion mixture, earthy cilantro and zesty lime juice to top. These Pork Belly Tacos come together in 30 minutes or less! Authentic Guatemalan Pork Belly Tacos are succulent, fresh, and melt-in-your-mouth from the tender pork belly.
Why You'll Love These Pork Belly Tacos
- These tacos come together in 30 minutes or less. I used already cooked pork belly so I only had to make the radish mixture, warm the pork, and assemble the tacos.
- If it is warm where you are, these tacos are perfect for the nice weather! These pork belly tacos are fresh and delicious and the perfect patio/outdoor dining meal!
The History of these Tacos
The first time I tried these tacos my boyfriends mom made them for me. I was a bit skeptical at first because I didn’t think I would like the pork belly, but to my surprise I LOVED them!
My boyfriends mom told me that traditionally in Guatamala (where she is from) they use mint in the radish mixture. I decicded not to add it to mine, but feel free to add it if you like mint!
These tacos remind me of home and my family and I adore them! They are fresh and the pork belly is tender and melts-in-your-mouth!
Ingredients Needed
12 Corn Tortillas, warmed
1/2 Kg Cooked Pork Belly, already cooked
1 Tablespoon Salt
5-8 Radishes, minced
1 Small Onion, minced
2 Tomatoes, diced
2 Tablespoons Fresh Mint, minced*
Handful Cilantro, chopped
1 Cup Corn Chips, optional*
3 Limes, cut into wedges
How To Make Pork Belly Tacos
Preheat oven to 200 degrees F.
Cut up the pork belly into bite size pieces. Depending on how big the pork belly pieces are, you may need to cut them up into 1 1/2″ cubes. Add 1 tablespoon salt overtop of the cooked pork belly pieces (adjust salt to your liking and if your pork belly came already salted then just skip adding more salt).
Line a baking sheet with tin foil or parchment paper. Place the already cooked pork belly pieces on the baking sheet and place in the oven to warm for about 15 minutes.
While the pork belly is warming in the oven, make the radish mixture. Start by dicing tomatoes and placing them in a bowl.
Using a food processor or by hand, mince the radishes and the white onion. Add the radish and white onion to the tomatoes. Juice 1 lime overtop, add the minced mint and a pinch of salt to the veggies. Stir the radish mixture well and set aside.
Once the pork belly pieces are warmed through, it is time to assemble the tacos. Lay down a warmed corn tortilla, place 1-2 pieces of the pork belly on top and add 1-2 tablespoons of the radish mixture.
Top each taco with more lime juice and corn chips inside the taco (optional). Enjoy with chopped cilantro! 🙂
Equipment & Products Needed
Sheet Pan
Tin Foil
Corn Chips
Notes + Tips for Pork Belly Tacos
- Buy already cooked pork belly! I bought already cooked pork belly to make this recipe easy but you can cook pork belly from scratch (see instructions below).
- Let the radish mixture sit for a few minutes! Start with making the radish mixture, allowing it to sit will help soften the radish and marinate the flavours.
- Serve these pork belly tacos with lime and parsley or cilantro. If you are like me and not a cilantro fan, you can use parsley or just omit any fresh herbs. These tacos taste best with fresh lime jucie over top!
How to Cook Pork Belly
I bought pork belly that is already cooked from a local shop. You can find cooked pork belly at farmers markets or even butcher shops.
Alternatively, you can cook the pork belly from scratcch in the oven. Here is a simple tutiorial on how to cook pork belly:
- Preheat your oven to 400 degrees F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.
- Place the pork belly strips in the pan, in a single layer. Sprinkle them with the 1 tablespoon of salt.
- Roast until browned and crispy, 30 minutes on the first side, and 20-30 more minutes on the second side. Drain the pan midway through baking, saving the rendered fat in a jar if you wish.
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Ingredients:
- 12 Corn Tortillas, warmed
- 1/2 Kg Pork Belly, already cooked
- 1 Tablespoon Salt
- 5-8 Radishes, minced
- 1 Small Onion, minced
- 2 Tomatoes, diced
- 2 Tablespoons Fresh Mint, minced*
- Handful Cilantro, chopped
- 1 Cup Corn Chips, optional*
- 3 Limes, cut into wedges
Instructions:
- Preheat oven to 200 degrees F.
- Cut up the pork belly into bite size pieces. Depending on how big the pork belly pieces are, you may need to cut them up into 1 1/2u0022 cubes. Add 1 tablespoon salt overtop of the cooked pork belly pieces (adjust salt to your liking and if your pork belly came already salted then just skip adding more salt).
- Line a baking sheet with tin foil or parchment paper. Place the already cooked pork belly pieces on the baking sheet and place in the oven to warm for about 15 minutes.
- While the pork belly is warming in the oven, make the radish mixture. Start by dicing tomatoes and placing them in a bowl.
- Using a food processor or by hand, mince the radishes and the white onion. Add the radish and white onion to the tomatoes. Juice 1 lime overtop, add the minced mint and a pinch of salt to the veggies. Stir the radish mixture well and set aside.
- Once the pork belly pieces are warmed through, it is time to assemble the tacos. Lay down a warmed corn tortilla, place 1-2 pieces of the pork belly on top and add 1-2 tablespoons of the radish mixture.
- Top each taco with more lime juice and corn chips inside the taco (optional). Enjoy with chopped cilantro! 🙂
Video
Notes
Nutrition
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