Low FODMAP Pork Belly Tacos
Crispy-edged, braised-until-tender pork belly tucked into warm corn tortillas is the kind of taco that makes you forget every sad desk lunch you've ever eaten. The pork gets rubbed with cumin and smoked paprika, seared until the skin turns deep golden, then slow-braised in a tamari and maple syrup broth until it's completely fork-tender and falling apart — about as satisfying as cooking gets. Managing a sensitive gut usually means scanning every ingredient label for hidden onion and garlic, but this recipe sidesteps that entirely by using garlic-infused oil, which delivers all the savory depth without the fructans that cause trouble. Scallion greens stand in for the whole bulb in the bright lime slaw, and the crema is made with lactose-free sour cream so there's no dairy guesswork either. After braising, the sliced pork goes back into the reduced, glossy pan sauce for a quick caramelized finish that takes the whole thing over the top. Each plate gets two loaded tortillas, a heap of tangy cabbage slaw, a drizzle of cumin crema, and optional pickled jalapeño for heat — four generous servings that feel like a restaurant splurge, not a compromise.
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Learn more →Ingredients
4 servings
For the pork belly
- 2 lb skin-on pork belly, cut into 4 equal slabs
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tbsp garlic-infused oil
- 1 cup chicken broth
- 2 tbsp tamari
- 1 tbsp maple syrup
For the slaw
- 2 cups green cabbage, thinly shredded
Ingredient noteA serving of up to about 3/4 cup of cabbage is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid cabbage, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 2 tbsp fresh lime juice
- 1 tbsp garlic-infused oil
- ¼ tsp kosher salt
For the crema
- ½ cup lactose-free sour cream
- 1 tbsp fresh lime juice
- ½ tsp ground cumin
- ¼ tsp kosher salt
For serving
- 8 small corn tortillas (6-inch)
- ¼ cup pickled jalapeño slices (optional)
Can be omittedpickled jalapeño
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the pork belly slabs completely dry with paper towels. In a small bowl, combine the salt, black pepper, cumin, and smoked paprika, then rub the mixture evenly over all sides of the pork belly.
- 2
Heat the garlic-infused oil in a large oven-safe skillet or Dutch oven over medium-high heat until shimmering. Add the pork belly slabs skin-side down and sear undisturbed for 4–5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the other side for 2–3 minutes, until browned.
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