Mexican · Dinner
Crispy Fried Pork Belly Tacos
Crispy fried pork belly tacos feature deep-fried diced pork belly until crackling-crisp, tossed in smoky chile and cumin seasoning, and served on warm corn tortillas. Topped with pickled red onion, fresh cilantro, jalapeño, and lime juice, the tacos balance rich, crackling pork against sharp acidity and fresh herbs.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
745Calories
24.8gProtein
58.9gFat
31.2gCarbs
1.4gSugar
4.8gFiber
1638mgSodium
138mgChol
21.3gSat Fat
602mgPotassium
92mgCalcium
2.6mgIron
1mcgVitamin B12
14mgVitamin C
spicy
spice-route
hidden-gems
Instructions
1
Prep
Pat pork belly cubes dry, then toss with chili powder, smoked paprika, cumin, salt, pepper, and cornstarch until evenly coated.
2
Rest
Let coated pork belly sit uncovered at room temperature for 15 minutes.
3
Fry
Heat vegetable oil to 325°F in a heavy pot over medium-high heat. Fry pork belly for 12–15 minutes, stirring occasionally, until deep golden with crackled edges.
4
Crisp
Raise oil to 375°F and fry pork belly 2–3 minutes more until mahogany brown and crackling audibly. Remove to paper towels.
5
Toss
Thinly slice red onion and jalapeño. Mix onion with lime juice and salt; let sit 5 minutes. Warm tortillas in a dry skillet 20–30 seconds per side.
6
Plate
Divide crispy pork belly between tortillas. Top with pickled red onion, jalapeño, and chopped cilantro. Serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork belly
- 44 corn tortillas (96g total)
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp cornstarch
- 2 cup480ml vegetable oil, for deep-frying
- 11 small red onion
- 2 tbsp2 tbsp lime juice, plus 1 lime wedge
- 22 small handful cilantro
- 11 small jalapeno
