Recipe courtesy of Epic
Pork Belly Tacos
7 hr 25 min
25 min
4 hr 20 min
2 hr 40 min
15 tacos
7 hr 25 min
25 min
4 hr 20 min
2 hr 40 min
15 tacos


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
  • 2 cups beef broth
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons chopped ginger
  • 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


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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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