Crispy Pork Belly Tacos with Salsa Roja is the kind of dish that brings together rich flavors, bold textures, and vibrant Mexican-inspired aromas in every bite. The pork belly is slow-cooked until meltingly tender, then crisped to perfection so every piece has that irresistible crackling exterior and buttery inside. When piled onto warm tortillas with a bright, smoky salsa roja, fresh onions, cilantro, and a squeeze of lime, these tacos become a flavor-packed masterpiece.

This recipe embodies comfort food with a gourmet touch. It’s wonderfully indulgent yet balanced with freshness from the toppings and acidity from the salsa. Whether you’re serving it at a dinner party, a family meal, or a weekend indulgence, this dish guarantees you’ll impress everyone at the table.

Why I Love This Recipe

I love this recipe because it allows you to savor the magic of pork belly in its best form: crispy, juicy, and deeply flavorful. The combination of textures is unbeatable. The crispy skin and tender meat pair perfectly with smoky chili-based salsa roja that adds just the right amount of heat and tang. Every taco feels thoughtfully layered and satisfying.

I also love how this dish is both luxurious and straightforward. Pork belly seems like an advanced ingredient, but with the right method, it turns into something unbelievably delicious with minimal effort. It’s a recipe that makes you feel like you’re eating restaurant-quality tacos right at home.

Why This Is a Must-Try Dish

This dish is a must-try because it brings together everything that makes tacos unforgettable: crispy meat, bold spices, balanced acidity, and fresh toppings. It also introduces you to an authentic-style salsa roja made from dried chilies, giving the dish depth and complexity you won’t get from store-bought salsas.

It’s also highly customizable: you can adjust spice levels, add toppings, or even change the tortillas to your preference. Once you try it, you’ll see why it becomes an instant favorite.

Recipe Details

Preparation Time 20 minutes
Cooking Time 2 hours 20 minutes
Total Time 2 hours 40 minutes
Servings 6 servings (about 12 tacos)
Calories Approximately 480 calories per taco (depending on tortilla size and toppings)
Course Main Course
Cuisine Mexican-Inspired

Ingredients

For the Crispy Pork Belly

1. 1.2 to 1.5 kg pork belly, skin scored
2. 1 tablespoon salt
3. 1 teaspoon black pepper
4. 1 teaspoon garlic powder
5. 1 teaspoon onion powder
6. 1 teaspoon smoked paprika
7. 1 tablespoon lime juice
8. 1 tablespoon oil

For the Salsa Roja

1. 4 dried guajillo chilies, stems and seeds removed
2. 2 dried ancho chilies, stems and seeds removed
3. 3 garlic cloves
4. 1 medium tomato
5. 1 small onion
6. 1 tablespoon vinegar
7. 1 teaspoon salt
8. 1½ cups water (for simmering)

For Serving the Tacos

1. 12 small corn tortillas
2. 1 medium onion, finely diced
3. Fresh cilantro, chopped
4. Lime wedges
5. Pickled onions (optional)
6. Cotija cheese or queso fresco (optional)

Cooking Directions

For the Pork Belly

1. Preheat the oven to 150°C.
2. Pat the pork belly dry and rub with salt, pepper, garlic powder, onion powder, smoked paprika, lime juice, and oil.
3. Place it skin-side up on a tray and roast for 2 hours until tender.
4. Increase heat to 240°C and roast for an additional 20 minutes to crisp the skin.
5. Rest the pork belly for 10 minutes before slicing into small cubes.

For the Salsa Roja

1. Add dried chilies, tomato, garlic, and onion to a pot with water. Simmer for 10 minutes until softened.
2. Transfer everything to a blender with salt and vinegar.
3. Blend until smooth.
4. Optional: Strain for a smoother consistency.

Assembling the Tacos

1. Warm tortillas over a dry skillet.
2. Add crispy pork belly pieces.
3. Spoon salsa roja on top.
4. Add onions, cilantro, and optional toppings.
5. Serve immediately with lime wedges.

Step-by-Step Preparation Method

Step 1: Prepare the Pork Belly

Dry the pork belly thoroughly to promote crispiness. Score the skin if not already scored. Rub it with all the seasonings and lime juice. Let it rest for 10 minutes.

Step 2: Slow Roast

Place the pork belly on a baking tray and slow roast at 150°C for 2 hours. This ensures tender meat and renders excess fat.

Step 3: Crisp the Skin

Increase the oven temperature to 240°C and roast for 20 minutes until the skin becomes crispy and bubbly.

Step 4: Rest and Slice

Rest the pork for 10 minutes so the juices redistribute. Slice into small bite-sized cubes suitable for tacos.

Step 5: Make the Salsa Roja

Simmer chilies, tomato, onion, and garlic. Blend with salt and vinegar until smooth.

Step 6: Heat Tortillas

Warm tortillas until pliable.

Step 7: Assemble Tacos

Place crispy pork belly on tortillas, top with salsa roja and fresh toppings, and serve immediately.

How to Serve This Recipe

Serve the tacos hot, with the pork belly still crispy. Offer a small bowl of salsa roja on the side for extra spooning. Pair with lime wedges to brighten every bite. These tacos go well with Mexican rice, refried beans, or a fresh cucumber salad. If serving for guests, arrange all toppings buffet-style so everyone can customize their tacos.

Recipe Tips

1. For extra crispy skin, dry the pork belly skin overnight uncovered in the refrigerator.
2. Don’t skip the resting time; it keeps the meat juicy.
3. Warm tortillas properly to prevent tearing.
4. Adjust the heat of the salsa by adding one arbol chili for extra spice.
5. Strain the salsa for a more restaurant-style texture.

Variations

Spicy Pork Belly Tacos

Add crushed red chili flakes or cayenne to the pork belly seasoning.

Pineapple Pork Belly Tacos

Add fresh pineapple chunks or grilled pineapple for a sweet contrast.

Pork Belly Tacos with Avocado Crema

Swap salsa roja with a mix of blended avocado, lime juice, yogurt, and cilantro.

Asian Fusion Pork Belly Tacos

Use soy sauce, ginger, and hoisin in your seasoning and top with pickled vegetables.

Pork Belly Breakfast Tacos

Add scrambled eggs and pico de gallo for a hearty morning variation.

Freezing and Storage

Refrigeration

Store leftover pork belly in an airtight container for up to 4 days.

Freezing

The pork belly freezes well for up to 2 months.
Freeze in small portions. Thaw in the refrigerator overnight and crisp again in the oven or air fryer before serving.

Salsa Roja Storage

Store salsa roja in an airtight container for up to 1 week in the fridge or freeze for up to 2 months.

Special Equipment Needed

1. Oven
2. Baking tray or roasting tray
3. Blender
4. Sharp knife for slicing the pork belly
5. Skillet for warming tortillas
6. Tongs for handling tortillas and meat

FAQ

Can I use store-bought salsa instead of salsa roja?

Yes, but homemade salsa roja adds far more depth and authenticity.

Can I use flour tortillas?

Yes, flour tortillas work as well, but corn tortillas provide a more traditional experience.

Can I make this with pork shoulder instead of pork belly?

You can, but it won’t achieve the same crispy exterior or rich flavor.

How do I keep the pork belly crispy for serving?

Crisp it just before assembling the tacos and avoid covering it tightly, which traps steam.

Is the salsa roja spicy?

It’s mildly spicy, but you can adjust heat levels by adding or removing chilies.

Conclusion

Crispy Pork Belly Tacos with Salsa Roja is a dish that delivers bold flavors, satisfying textures, and a perfect balance of richness and brightness. It is easy to make, customizable, and worthy of any special meal or casual gathering. Whether you love crispy meats, vibrant salsas, or gourmet-style tacos, this recipe is sure to become one of your favorites. Enjoy each bite as the crispy pork, smoky salsa, and fresh toppings come together to create an unforgettable taco experience.