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.
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 RANCHIn 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.
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Notes
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. 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.
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.