Ancho Chili Pork Belly Tacos
I love pork belly and these ancho chili pork belly tacos are worth it. They are so satisfying and melt in your mouth.
Although these ancho chili pork belly tacos take some time it’s a really simple recipe.
These tacos are a showstopper, and you will find yourself devouring every morsel. Don’t skimp on the condiments. Make sure you wear your stretchy pants!
Ancho Chili Pork Belly Tacos
Crispy on the outside and succulent on the outside. So satisfying! Add your favorite condiments and enjoy.
Ingredients
- 2 lb slab pork belly
- 1 tbsp sugar
- 1 tsp salt
- 1 tsp ancho chili powder
- 1 tsp paprika
- 12 oz beer
- 12 corn tortilla
Garnish
- 1 avocado-diced
- 3 roma tomatoes-diced
- 1/2 red onion-diced
- 1 bunch cilantro-chopped
- 2 limes-quartered
- pickled jalapeno
- sour cream
- salsa
- cotija cheese
- red cabbage
Instructions
- Preheat the oven to 350'
- Put pork belly fat side up on cutting board. Score the fat diagonally 1" apart. Then do the same thing in the opposite direction creating a diamond pattern. See the video on the post if you need a visual.
- In a bowl combine sugar, salt, chili powder and paprika. Rub the spices into the fatty side that you scored, getting the spices into the scored crevices.
- On the rack of a roasting pan place the pork belly and roast in the center for 60 minutes.
- Remove the pork belly from the oven. Pour the braising liquid (beer) in the bottom of the pan and continue to roast for another 60 minutes.
- You can crisp up the skin more if needed. Increase your oven temp. to 500' and roast for 15 more minutes. Watch it so the pork belly doesn't burn. I did not need to use this step because my pork belly was crispy enough.
- Rest pork belly for 20 minutes before slicing or dicing.
- Serve pork belly in tacos with your favorite condiments and don't skip the squeeze of lime.
Notes
If you are not a drinker just sub the beer for root beer or another type of soda.