Crispy Pork Belly Tacos

Char tortillas over open flame until crispy about 10 seconds per side. Cook over moderately low heat until golden and crisp about 10. 400g tin black beans drained and rinsed 3 ripe tomatoes finely diced cup of coriander 2 tbsp pickled jalapenos finely diced salt and pepper to taste.

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You are going to fall in love at first bite.

Crispy pork belly tacos. Cup red cabbage finely sliced cup white cabbage finely sliced cup coriander chopped 4 spring onions finely sliced. Once crispy flip the pork belly over and repeat this process on the other side. To assemble tacos smash an avocado onto a tortilla. Place in a skillet over medium heat and fry until edges are crisp about 5 minutes.

Salt olive oil 10 small soft tacos lime wedges 400g tinned refried beans. Crispy pork belly tacos. 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. Remove from skillet to a paper towel to drain.

Add the pork belly skin side down and weigh it down with another heavy skillet. Paleo pork belly tacos are so satisfying you can t help but devour every last morsel. In a large cast iron skillet heat the canola oil. 4 79 from 14 votes.

Meanwhile slice oven roasted crispy pork belly or other cooked pork belly into 1 8 inch crosswise slices. Watch carefully to avoid burning. The showstopper of this pork belly taco recipe is the green onion sauce with pickled watermelon rind. Remove pork belly from oven and slice.

This pork belly taco recipe is perfect for any time of year.

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