Mushroom Free Pork Belly Tacos
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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
- 4 scallions, green tops only, thinly sliced
- 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)
- 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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