Crispy Pork Belly Tacos with Salsa Roja
Ingredients
- For the Crispy Pork Belly
- 1.2 to 1.5 kg pork belly, skin scored
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon lime juice
- 1 tablespoon oil
- For the Salsa Roja
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 3 garlic cloves
- 1 medium tomato
- 1 small onion
- 1 tablespoon vinegar
- 1 teaspoon salt
- 1½ cups water (for simmering)
- For Serving the Tacos
- 12 small corn tortillas
- 1 medium onion, finely diced
- Fresh cilantro, chopped
- Lime wedges
- Pickled onions (optional)
- Cotija cheese or queso fresco (optional)
Instructions
- For the Pork Belly : Preheat the oven to 150°C. Pat the pork belly dry and rub with salt, pepper, garlic powder, onion powder, smoked paprika, lime juice, and oil. Place it skin-side up on a tray and roast for 2 hours until tender. Increase heat to 240°C and roast for an additional 20 minutes to crisp the skin. Rest the pork belly for 10 minutes before slicing into small cubes.
- For the Salsa Roja : Add dried chilies, tomato, garlic, and onion to a pot with water. Simmer for 10 minutes until softened. Transfer everything to a blender with salt and vinegar. Blend until smooth. Optional: Strain for a smoother consistency.
- Assembling the Tacos : Warm tortillas over a dry skillet. Add crispy pork belly pieces. Spoon salsa roja on top. Add onions, cilantro, and optional toppings. Serve immediately with lime wedges.