Pork belly tacos are where it’s at right now. These crispy pork tacos are filled with slow roasted, juicy pork and crunchy crackling. The slow roast adds so much flavour and makes the meat tender and succulent all at once.

  • Rich and comforting.
  • Meaty and savoury yet light all at once.
  • Juicy, tender meat and that perfect crispy crackling.
  • The perfect comforting family dinner.
  • Can be made ahead for an easy weeknight dinner too.

With the slow roasting of the pork, these tacos are perfect for the weekend, though you can roast the meat ahead of time and reheat it, making a super easy weeknight dinner too.

You’ll love these pulled pork tacos too – another great make ahead taco.

Tortillas topped with lettuce and roast pork.

Ingredients you’ll need

Ingredients for pork belly tacos on a baking tray.

Detailed quantities and instructions in the recipe card below.

  • Pork belly: I use pork belly for these tacos which has a wonderful combination of meat and fat to keep it juicy and flavourful, plus the skin which gets super crunchy on top.
  • Taco seasoning: I use my homemade taco seasoning for this recipe but store-bought is fine. You can also use this homemade fajita seasoning.
  • The avocado ranch: The avocado ranch sauce is made up of avocado, sour cream, lime spices and herbs. It’s made so that it’s thick and spreadable (I spread mine on the tortilla first) but you can loosen it with milk, if you’d prefer to drizzle it over your tacos.
  • Pickled onions: All good tacos and pork belly as well, benefit from something tart or sour and, for these tacos, I find my pink pickled onions perfect. You could use a tangy sauce instead like chimichurri or mojo verde. Pickled jalapenos or pickled red cabbage also work a treat.
  • Other toppings: I love a little coriander (cilantro) and jalapenos – whether pickled or fresh. If you don’t feel like making the avo ranch, you can of course just use some sour cream.

How to make pork belly tacos (step-by-step)

While the pork does take time to cook, making these roasted pork tacos is incredibly easy. It even works for a weeknight dinner, if you roast the pork on the weekend. Once the pork is done, the whole lot comes together in less than 20 minutes

A collage showing how to prepare and cook the pork belly.

Detailed quantities and instructions in the recipe card below.

If you’re making your pickled onions from scratch, you can do this an hour before or even up to 2 days prior.

To roast the pork belly

  1. Dry the pork: You’ll get the crispiest crackling from drying the skin out overnight in the fridge. Simply place the pork on a rack on a plate or in a baking tray and chill for 6- 24 hours.
  2. Season the pork: When you’re ready to bake, score the meat about 1cm deep (½ inch) about 2 ½ cm apart (1 inch). Drizzle over oil then scatter over the taco seasoning and rub well into all those grooves. On the skin side, simply rub with oil and a little salt.
  3. Roast the pork: Roast the pork in a very hot oven for one hour, then reduce the heat and bake for a further 1 – 1 ½ hours.

Make the avocado ranch sauce

  1. Process: Simply using a food processor or blender, process most of the ingredients together.
  2. Herbs and season: Add the dried herbs and season to taste. You can add a little more salt or a little more lime juice depending on your tastes.

Assemble the tacos

  1. Remove the crunchy skin from the pork and dice the meat and the skin separately. If you roasted the pork the day before, place both onto a baking sheet and reheat in the oven at 180C/350F for 10-12 minutes.
  2. Char some tortillas or just heat them. I love to char mine over a gas burner.
  3. Slice up lettuce or cabbage. These pork tacos are also fantastic with this apple coleslaw!
  4. Slice up some jalapenos.
  5. Now spread some avocado ranch over each tortilla then top it with all your toppings.

Slow roasting the pork, allows time for the fat to render and drip through the meat adding flavour and keeping it tender. Pork belly cooked this way is succulent and also allows time for the skin to get nice and crunchy.

Tips and tricks

  • Get ahead: This makes a super easy weeknight dinner, if you roast the pork on the weekend.
  • Make sure the skin is crispy: If the pork skin isn’t crispy, it isn’t as enjoyable to eat inside a taco. You can crisp it up between two sheets of paper towel in the microwave for 2 minutes. It will crunch up as it cools.
  • Cut the skin small: If you cut large chunks of the skin, it can be a bit sharp inside the tacos, so cut it up quite small so you’ll get crunchy skin in with a bite of everything else.
  • You can go your own way: Use all your favourite taco toppings and make them your own.
  • Serve up family style: Place everything in the middle of the table and let everyone create their own tacos.
A bowl of avocado ranch.

What to serve with pork belly tacos?

I serve the pork belly tacos here with shredded lettuce, pickled onions, fresh coriander (cilantro) and fresh jalapenos. The avocado ranch is spread onto the tortillas before being topped with everything else.

  • Cheese: They’re also delicious served with some shredded cheese or crumbled mild feta (if you can get it try some traditional Mexican queso fresco or cotija cheese).
  • Veggies/fruit: This apple coleslaw is great in place of the shredded lettuce and of course, fresh tomato always goes beautifully with tacos. Pork, being meaty and savoury, goes well with sweet flavours too so try a little pineapple or mango or a salsa made from either.
  • Sauce: You could swap the avocado ranch for this milder avocado cream sauce or straight sour cream. Of course, guacamole is always a winner.
  • Tang: In place of the pickled onions, you could try one of these tangy herby sauces: chimichurri or mojo verde. Or try this roasted tomato salsa.

FAQs

When is pork belly fully cooked?

Pork belly is cooked at 63C/145F.

Where is pork belly cut from?

Pork belly is cut from the pigs belly or underside, after the spare ribs have been removed.

Yield and storage

The cooked pork and crackle can be stored separately in an airtight container for up to 3 days in the refrigerator.

The cooked meat can also be frozen for up to 3 months.

Closeup of pork and crackle on a tortilla.

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A tortilla topped with lettuce, onions and pork.
4.5 from 2 ratings
These pork belly tacos, with crispy and succulent seasoned roasted pork belly, avocado ranch sauce and pickled onions are a flavour sensation. Rich and comforting yet light and fresh too.
Allow time to dry the pork in the fridge for at least 6 hours in addition to cooking time.

Ingredients

  • 750 g pork belly
  • 1 tablespoon vegetable oil
  • ¼ cup taco seasoning
  • 1 ½ teaspoons fine sea salt

AVOCADO RANCH

  • 1 large ripe avocado
  • ½ cup light sour cream (or full fat greek yoghurt)
  • 1 large lime, juice and zest
  • 1 teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cracked black pepper
  • 1 pinch fine sea salt
  • ¾ teaspoon dried dill
  • ½ teaspoon dried parsley

TO SERVE

  • 10 corn tortillas or flour tortillas
  • Shredded lettuce or cabbage
  • fresh or pickled red onions
  • fresh coriander (fresh cilantro), jalapenos, lime wedges

For best results, always weigh ingredients where a weight is provided

Instructions
 

  • FOR THE PORK:
    Place the pork on a plate in the fridge uncovered for 6 hours or overnight (this will dry out the skin).
  • Preheat the oven to 240C (220C fan) / 465F.
  • MEAT SIDE UP:
    Place the pork, meat side up on a chopping board. Score the meat about 1cm deep all over at about 2cm intervals. Rub most of the oil (leaving just a little for the skin), the taco seasoning and ½ teaspoon of salt – on the meat only, not the skin – making sure to get into all those cuts.
  • SKIN SIDE UP:
    Use a paper towel to wipe any taco seasoning or moisture from the skin. Rub the remaining oil and salt over the skin.
  • Line a baking tray with foil and add ½ cup water. Place the pork on top.
  • Cook for 1 hour or until skin is looking crackly.
  • Turn the oven down to 180C (160C fan) / 350F and roast again for a further 70-90 minutes until the skin is crunchy and the meat tender. Add a little more water if it’s evaporated.
  • FOR THE AVOCADO RANCH
    In a blender, combine the avocado, sour cream, lime juice, lime zest, onion powder, garlic powder, pepper and salt. Blitz until very smooth and silky.½
  • Stir in the dried dill and parsley and chill until required.
  • TO SERVE:
    Grill or warm the tortillas.
  • Remove the crackled skin from the pork and dice into small pieces. Set aside. If it hasn’t crackled all over, you can cook it in the microwave between two pieces of paper towel for a minute or two.
  • Dice the meat into smallish chunks.
  • Add some lettuce to the bottom of each taco. Top with pork and the avocado ranch.
  • Finish with some pickled pink onions and coriander.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Notes

  1. Get ahead: This makes a super easy weeknight dinner, if you roast the pork on the weekend.
  2. Make sure the skin is crispy: If the pork skin isn’t crispy, it isn’t as enjoyable to eat. You can crisp it up between two sheets of paper towel in the microwave for 2 minutes. It will crunch up as it cools.
  3. Cut the skin small: If you cut large chunks of the skin, it can be a bit sharp inside the tacos, so cut it up quite small so you’ll get crunchy skin in with a bite of everything else.
MORE TACOS AND HANDHELD FOOD!
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.
Nutrition Facts
Pork Belly Tacos
Amount Per Serving
Calories 557 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 17g106%
Trans Fat 0.01g
Polyunsaturated Fat 6g
Monounsaturated Fat 22g
Cholesterol 58mg19%
Sodium 1084mg47%
Potassium 331mg9%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 3g3%
Protein 11g22%
Vitamin A 710IU14%
Vitamin C 7mg8%
Calcium 74mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.