Smoked Pork Belly Tacos
Crispy-edged pork belly bites perfect for street-style tacos.
Jump to RecipePork belly tacos have taken the food world by storm, and for good reason - that combination of crispy, caramelized exterior and melt-in-your-mouth interior is taco perfection. These smoked pork belly bites add another layer of flavor that makes these street-style tacos absolutely irresistible.
Set up a taco bar for Cinco de Mayo, casual Friday dinners, or any gathering where you want interactive, fun food. These are perfect for food-focused get-togethers, game day parties, or when you want to impress friends with something restaurant-quality made at home.
Load up warm corn tortillas with the pork belly, fresh cilantro, diced white onion, and a squeeze of lime. Add pickled red onions for tang, sliced radishes for crunch, and a drizzle of crema. For extra heat, offer various salsas - verde for brightness, roja for depth, or habanero for the brave.
Play with different glazes and toppings for variety. Try an Asian-inspired version with hoisin and pickled vegetables. Go spicy with a chipotle glaze and jalapeños. Add a tropical twist with pineapple salsa and jalapeño. The possibilities are endless with such a versatile base.
Cut the pork belly into consistent bite-sized pieces for easy taco assembly. The caramelization at the end is crucial - don't skip the broiling or high-heat finishing step. Prep all your toppings before the pork belly comes off the smoker so you can serve immediately while the edges are still crispy.
Ingredients
Instructions
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1
Mix chili powder, cumin, garlic, and cayenne.
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2
Toss pork belly cubes with seasoning. Try Bad Byron's Butt Rub for extra flavor.
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3
Smoke at 275°F for 3-4 hours.
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4
Cook until internal temp reaches 200°F and cubes are tender with crispy edges. Use an instant-read thermometer for accuracy.
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5
Warm tortillas on grill.
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6
Fill tortillas with pork belly cubes.
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7
Top with pickled onions, cilantro, and salsa verde.