Pork Belly Tacos

Last Updated February 3, 2020

I’m not going to lie; these pork belly tacos with grilled pineapple, caramelized onions, Serrano-cilantro aoli require a fair amount of prep, and the process is time-consuming, but the tacos are worth the effort as every bite is sublime. The main ingredients can be made ahead to make day of prep a breeze. You can roast the pork belly 1-2 days in advance; the sauce can be prepped one day in advance.

I love to play with combinations of ingredients until I find the perfect balance. Instead of a traditional Mirepoix (carrot, onion, and celery), I used fennel, cardamom, and star anise, which gives the pork a subtle complexity that elevates the flavors of the belly and pairs beautifully with the garnishes and sauce.

Chef Miguel Diaz inspires this recipe from one of my favorite Aspen restaurants, Ellina. Miguel has been a favorite Chef throughout his career in Aspen. He serves these pork belly tacos on the bar menu only. I finally got him to share the ingredients with me, and the version below is the result of my trial and error.

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Pork Belly Tacos

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I’m not going to lie; these pork belly tacos require a fair amount of prep, and the process is time-consuming, but the tacos are worth the effort as every bite is sublime. You can roast the pork belly 1-2 days in advance; the sauce can be prepped one day in advance.

Author: Soffia Wardy
Prep Time: 3-24 hours
Total Time: 0 hours
Yield: 12 Tacos 1x
Category: Tacos
Method: Roast, Grill or Pan Sear
Cuisine: Mexican

Ingredients

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Roasted Pork Belly, recipe
Serrano-Cilantro Aoli, recipe
Caramelized Onions & Garlic, recipe
12 Soft Corn Tortillas
1 C of Shredded Purple Cabbage, dressed lightly with a drizzle of olive oil & lime juice
1 C Picked Cilantro Leaves
Fresh Pineapple cut into thin strips (1-2 pcs per taco)
A light olive, avocado or grape-seed oil

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Instructions

Although not necessary allow roasted pork belly to cool in the refrigerator a 2-3 hours to overnight, this will make it easier to slice. Once cold slice into 1/2″-3/4″ thick slices. Pan sear or grill to crisp both sides and warm through.
Brush pineapple slices with oil and sear on both sides.
Heat tortillas, slightly charring the edges, keep pliable.
Top with seared pork belly, seared pineapple, warm caramelized onions, Serrano-cilantro sauce, fresh cilantro leaves, dressed shredded cabbage and serve.