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Asian Pork Belly Tacos

Asian Pork Belly Tacos
  • 4.5" Fresca white corn tortillas
  • 2 pounds pork belly
  • 1 cup garlic hoisin or regular hoisin with 4 diced cloves of garlic 2 large shallots, sliced
  • 2 large carrots sliced
  • ¼ cup red wine vinegar
  • ¼ cup rice vinegar
  • 4 tsp. granulated sugar
  • 1 cup mayonnaise
  • ¼ cup Sriracha or to taste
  • 12­-16 oz cotija cheese, crumbled
  • 2 bulbs garlic, peeled and pan roasted
  1. Prep the pork belly ­The belly needs to be in boneless skinless strips that are about 1.5 inches wide, and 5 inches long. Depending on how you buy your pork belly, it might be in a large slab, or strips with bones and skin. Step one is to get it into the strips. Afterward you can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from where your hand is.
  2. Line up your pork belly strips in a baking dish and pour your sauce over them. Let cook at 275°F for about 5 hours until just blackened on the outside and very tender.
  3. While the belly is cooking, mix mayonnaise and sriracha together and set aside. Place carrots and shallots in two separate bowls. Add two teaspoons sugar to each bowl. Add rice vinegar to carrot mixture and red wine vinegar to the shallots. Let sit for at least 20 minutes in the refrigerator
  4. Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes. 4. Heat the tortillas in a dry hot frying pan for about 15 seconds a side.
  5. Make your taco by filling a tortilla with a few pork cubes, pickled shallots and carrots, drizzle a little bit of sriracha mayo on top, top with crumble cotija cheese and enjoy!


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