Pork Belly Tacos

TOTAL TIME: 7 hr 25 min
Prep: 25 min
Inactive Prep: 4 hr 20 min
Cook: 2 hr 40 min
 
YIELD: 15 tacos
LEVEL: Easy

ingredients

PICO DE GALLO:
  • 2 tablespoons diced red onions
  • 2 teaspoons chopped fresh cilantro
  • 1 teaspoon kosher salt
  • 4 Roma tomatoes, seeded and diced
  • 1 jalapeno, diced
PORK BELLY:
  • 1 pound raw pork belly
  • 2 tablespoons Chinese 5-spice powder
  • 1 teaspoon kosher salt
  • 2 tablespoons canola oil
ASSEMBLY:
  • 2 tablespoons olive oil
  • 15 pieces watermelon, cut into 3- by 1-inch pieces
  • Fifteen 4 1/2-inch corn tortillas, warmed
  • 1 lime, cut into wedges
  • 1 bottle your favorite hot sauce
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the pico de gallo: Combine the red onions, cilantro, salt, tomatoes and jalapenos in a bowl and toss to combine.

For the pork belly: Preheat the oven to 325 degrees F. Rub the pork belly with the 5-spice powder and salt and let rest at room temperature for 20 minutes.

Heat the canola oil in saute pan over medium-high heat. Brown the pork belly on all sides, and then transfer to an oven-safe dish. Pour in the beef broth, soy sauce, sugar and ginger, cover with foil and transfer to the oven to braise for 2 hours 30 minutes.

Remove from the oven and let cool in the liquid for 1 hour. Remove the pork belly from the liquid and cool in the refrigerator for 3 hours. Cut into 3- by 1-inch pieces

Assembly: Heat the olive oil in a large saute pan over medium-high heat. Add the pork belly and cook until crispy and heated through.

Place pieces of watermelon and pork belly in each tortilla and top with pico de gallo. Squeeze with fresh lime juice and a couple dashes of hot sauce.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.