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Crispy Pork Belly Tacos Recipe Easy Homemade with Zesty Pickled Jalapeños

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A quick and easy recipe for crispy pork belly tacos topped with homemade zesty pickled jalapeños, perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 2 pounds (900g) pork belly, skin on, scored
  • 1 tablespoon kosher salt (for crisping the skin)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 3 fresh jalapeños, thinly sliced (remove seeds for less heat)
  • 1/2 cup (120ml) apple cider vinegar
  • 1/2 cup (120ml) water
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 1 garlic clove, smashed
  • 1/2 teaspoon dried oregano (optional)
  • 8 small corn or flour tortillas
  • Fresh cilantro leaves
  • 1 lime, cut into wedges
  • 1/2 cup diced white onion
  • Optional: crumbled queso fresco or cotija cheese

Instructions

  1. Pat the pork belly skin dry with paper towels. Score the skin in a crosshatch pattern about 1/4 inch apart without cutting into the meat.
  2. Rub pork belly with olive oil and season with kosher salt, smoked paprika, garlic powder, and black pepper. Let rest at room temperature for 20 minutes.
  3. In a small saucepan, combine apple cider vinegar, water, sugar, salt, smashed garlic, and oregano. Bring to a gentle simmer until sugar dissolves (3-4 minutes).
  4. Place sliced jalapeños in a clean jar or bowl and pour hot pickling liquid over them. Let cool to room temperature, then refrigerate for at least 30 minutes.
  5. Heat a cast iron skillet over medium heat. Place pork belly skin side down and cook gently for 15-20 minutes until fat renders and skin crisps.
  6. Flip pork belly and cook meat side for an additional 10 minutes. If skin isn’t crispy enough, finish under broiler for 2-3 minutes, watching carefully.
  7. Transfer pork belly to a cutting board and let rest for 10 minutes. Slice into bite-sized pieces.
  8. Warm tortillas in a dry skillet or wrapped in foil in a low oven for 5 minutes.
  9. Assemble tacos by layering pork belly pieces on tortillas, topping with diced onion, cilantro, pickled jalapeños, and a squeeze of lime juice. Add cheese if desired.
  10. Serve immediately.

Notes

Patting the pork belly skin dry is essential for crispiness. Score the skin carefully without cutting into the meat. Cook pork belly over medium to medium-low heat to render fat slowly and avoid burning. Let pork rest before slicing to keep it juicy. Pickled jalapeños taste better if refrigerated overnight. Reheat pork belly in a skillet to restore crispiness; avoid microwaving.

Nutrition

Keywords: pork belly tacos, crispy pork belly, pickled jalapeños, easy tacos, homemade tacos, Mexican tacos, weeknight dinner, taco recipe

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