The Best Crispy Pork Belly Tacos

Name: Crispy Pork Belly Tacos
Prep time: 5 min
Cook time: 80 min
Total time: 85 min
Ingredients: 1 pound pork belly ((sliced or whole)); 1 cup orange juice; 1 garlic clove (minced); 1 chipotle pepper ((in adobo sauce)); 1/4 teaspoon cumin; 1 1/2 teaspoons fresh lime juice; 2 teaspoon salt; Flour or corn tortillas ((small taco or street taco size)); Cotija cheese ((for serving)); Diced tomatoes ((for serving)); Cilantro ((for serving)); Chimichurri ((for serving)); Sliced red onions ((for serving)); Fresh lime wedges ((for serving))

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Tender, juicy, crispy roasted pork belly served with fresh tomatoes, onions, cilantro, chimichurri salsa and tangy cotija cheese make these pork belly tacos some of the best tacos you'll ever eat!

Guuuuuys....these Pork Belly Tacos are life. So, so SO damn good. Plus, they are insanely easy to make. Like super, duper, crazy easy. Easier even than our favorite beef and cheese tacos.

And who doesn't love tacos in their life? We're used to eating tacos like these carne picada tacos, simple Asian shrimp tacos or these fun pork bulgogi tacos (so delicious), so pork belly seemed like a natural fit for tacos.

Most of the cooking is totally hands off - watch the video below to see how easy they are!

Jump to:

Why this pork belly taco recipe works
The ingredients
Step by step instructions
Expert Tips
Frequently asked questions
More taco recipes
Recipe
💬 Comments

Why this pork belly taco recipe works

Cooking the pork in the instant pot allows it to get super tender and juicy. Like fall-apart tender.
Roasting the cooked pork belly in the oven crisps up the fat making for these perfect flavor packed crispy bits of pork and fat.
Even though it takes some time to make, much of it is hands off so you can do other stuff while waiting.
The steps are super simple - no complex cooking required here!
It can easily be made in advance for quick and easy weeknight meals.
The fresh toppings complement the richness of the pork belly perfectly, as well as serving this Instant Pot Mexican rice on the side.

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The ingredients

The full list of ingredients and amounts in included in the recipe card at the bottom of the post.

Orange juice, cumin, lime and chipotle peppers are used to season the pork while it cooks in the Instant Pot.

We use flour tortillas in the recipe, but you can substitute with corn or even use tostada shells!

And of course....pork belly is the main ingredient. We use slices of pork belly, but you can cook a whole slab as well.

If you buy pork belly that has the skin on, while edible, I recommend cutting it off as it can be tough when eating it.

What is pork belly?

Pork belly is a cut of meat from the belly of the big, hence it's name. When you're shopping for pork belly, try to find the leanest cut you can to get the most meat out of it.

It is best cooked using a slow cooking method (like I use to make this Japanese pork belly or this pork belly sandwich), or a pressure cooker as we use in this recipe. Once cooked, it is melt-in-your-mouth tender and just incredibly rich and delicious.

You can also cook it over extremely high heat (like a wok) as I do for this twice cooked pork or this air fryer pork belly.

roasted pork belly tacos on a plate with cheese and cilantro

What is the difference between pork belly and bacon?

Pork belly is not smoked or cured. While they come from the same part of the pig, the preparation is different.

Like I stated above, pork belly is typically slow cooked until tender, while bacon is sliced thin and fried (and perfect to use in recipes like this bacon gravy or bacon jam).

Pork belly is used to make bacon, but bacon cannot be used as a substitute for pork belly in recipes.

These pork belly tacos have a South American flair and are amazing served with homemade cilantro chimichurri sauce.

We also really like these with red chimichurri, Argentinian chimichurri or even this chimichurri mayo!

Step by step instructions

For this recipe, we cook the pork belly in the Instant Pot first, then roast it to get all that crispy goodness.

PRO-TIP: If you buy it whole add another 5-10 minutes to the pressure cooker cook time. You'll want to cut it in pieces to allow it to brown quickly when roasting.

Add the pork belly, orange juice, garlic clove, chipotle pepper, cumin, lime juice and 1 teaspoon of salt to the Instant Pot. Set to cook on high pressure for 60 minutes.

cut of veggies and salsa for tacos on a plate

Now is the time to make your cilantro chimichurri if you haven't already. You should also gather your other ingredients so you're ready to eat when the pork belly is done.

Then preheat the oven to 425°F.

Once the pork belly is done, let the pressure release naturally for 10 minutes, then use the quick release to release the remaining pressure.

Place it on a baking sheet on a rack, sprinkle with the remaining teaspoon of salt and roast in the oven for 20 minutes, until it is crispy and caramelized.

Remove the roasted pork belly from the oven and let cool for 5 minutes. Use a fork or your hands to shred it into bit sized pieces.

Put some pork belly in a warm tortilla and top with diced tomatoes, fresh cilantro, sliced red onion, sliced jalapenos, cotija cheese, fresh lime and a drizzle of chimichurri or salsa.

Get ready to fall in love with these crispy pork belly tacos. And by love I mean heart wrenching "I never want to live a day in my life without this" kind of love.

close up of tacos with cilantro, tomatoes and onions on a tortilla

Serving Options

You can substitute the cilantro chimichurri with any of these sauces:
Serve with these roasted jalapenos or fire roasted tomatoes.
Serve simple with diced tomatoes, diced red onion, chopped cilantro and a touch of sour cream.
Sprinkle some crumbled cotija cheese on top. You can place the open topped tacos under the broiler for a couple minutes to melt and caramelize the cheese.
Serve with this avocado dip in place of guacamole or plain avocado.
Serve with plain shredded cabbage or a cabbage slaw.
Serve alongside some instant pot cilantro rice or this instant pot black beans and rice.

Expert Tips

If you use a whole pork belly slab instead of sliced, add 5-10 minutes to the Instant Pot cook time. You'll want to cut it in pieces to allow it to brown quickly when roasting.
If the pork belly has skin, I recommend removing it before cooking (or after) as it can be tough.
Make sure to cook the pork belly on a rack to ensure it browns and crisps on all sides.
For best results, warm the flour tortillas in a skillet over medium heat until lightly browned and warmed on both sides for best results. You can do the same with corn tortillas (though they are better fried in a bit of oil).
Flour or corn tortillas can be used. I personally prefer flour, but corn works just as well.
The roasted pork belly should be crisp and caramelized. If not, place it back in the oven for another 3-5 minutes at a time until the fat has crisped.
Substitute the chimichurri for any sauce or salsa you prefer.

pork belly tacos on a platter with a plate of garnishes in the background

Frequently asked questions

Can I use bacon instead?

Bacon has a much different flavor than the pork belly used in tis recipe so we do not recommend substituting bacon.

What is the difference between pork belly and bacon?

Pork belly is not smoked or cured. While they come from the same part of the pig, the preparation is different. Bacon, while made from pork belly, is typically cured and smoked before being packaged and sold.

Pork belly is typically sold fresh (or frozen) in the meat department.

Why is my pork belly tough?

Typically, tough pork belly means it need to cook for longer. If you are using more pork belly than the recipe calls for, or it is in larger chunks, you will need to increase the cook time in the instant pot, as well as the roast time in the oven.

Storage and reheating options.

The pork belly can be made in advance and stored in the fridge for up to 3 days. Reheat it in a 400°F degree oven for 10-15 minutes, until sizzling.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Store the pork belly and the toppings/tortillas separately. Reheat it in a 400°F degree oven for 10-15 minutes, until sizzling.

Leftover pork belly can be stored in the freezer for up to 6 months in an airtight container or bag. Thaw in the fridge overnight and heat it in a 400°F degree oven for 10-15 minutes, until sizzling.

More taco recipes

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