Pork Belly Tacos

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.


  • 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


  1. 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.
  2. Brush pineapple slices with oil and sear on both sides.
  3. Heat tortillas, slightly charring the edges, keep pliable.
  4. Top with seared pork belly, seared pineapple, warm caramelized onions, Serrano-cilantro sauce, fresh cilantro leaves, dressed shredded cabbage and serve.


In addition to the ingredients above, you will need to print the following three recipes to make the tacos.

Roasted Pork Belly Recipe

Serrano-Cilantro Aoli Recipe

Caramelized Onions & Garlic Recipe