Entree/ Pork

Pork Belly Taco

Ok, ok, enough with the pork belly.

You all are probably sick to death of hearing about pork belly. For years I have talked about things I have had in restaurants made with the delicious meat and the sandwiches and items I have seen on menus while visiting in Chicago.

I finally got around to making the Braised Pork Belly and then made several other items using the meat.  I think this is the last of the pork belly recipes (at least for a while, or I may run you all off; oh, I forgot I did an Eggs Benedict Scramble with pork belly I will probably save until the Fall).

Take a look at Big Star’s menu. They use roasted pork, the pork belly, roasted chicken and tilapia, potatoes and chihuahua cheese in a lot of their dishes. All their menu items are so different from all the Tex-Mex we find here in Texas hence the reason I’m always talking about their menu. Read their “about” section of how they got started — interesting.

Who doesn’t like tacos of any kind? Typically, I’m going to want a crispy shell that falls apart with your first bite and dribbles sauce and lettuce/tomato all over your once clean top; but this time I’m using some homemade corn tortillas (not by me but by someone making fresh corn/flour tortillas in the grocery)

This is a pretty simple straight forward taco — a corn tortilla shells, crispy pork belly pieces that you crisp up from the braised pork belly you made, lots of crumbled queso fresco, cilantro, some chopped sweet onion and some green sauce.  Since I didn’t want to come up with their recipe for their sauce, I simply bought a jar of sauce called “That Green Sauce”.  It’s made with jalapeños, poblanos, green tomatoes and a bunch of ingredients I can’t pronounce. So any green (or red) sauce will work fine.


I used “That Green Sauce” you can use any other type of sauce you want.


Crumble cheese, slice tomatoes and chop the onions. Make sure you use a sweet onion.


Fry the braised pork belly in a skillet with a little oil until brown.


You want it about this brown. You can either leave it in strips or chop it up for your taco.


Lay out a couple of warmed corn tortillas.  I used two for each taco since they were thin.  Top with some of the fried pork belly and some chopped onions.


Top with some crumbled cheese and a few slices of tomato.


Pork Belly Taco


  • Fresh corn tortillas warmed
  • pork belly crisped up in skillet
  • 1 c. queso fresco
  • chopped cilantro
  • 1 small onion chopped in 1/4" dice
  • Green Sauce any type
  • chopped tomato optional


  1. If you are fortunate enough to have pork belly (you could always use left over roast or pulled pork) put a little oil in skillet and brown it until crispy.
  2. Take your warmed tortilla, add a big spoon full of crispy pork belly (or other meats), sprinkle with the onion, cilantro, green sauce and a small handful of queso fresco. You can add tomato if you so desire.

Recipe Notes

Have at it and enjoy.

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