Pork Belly Tacos

Ingredients

• 1½ lb pork belly, skin on
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• 1 tbsp vegetable oil
• 12 corn tortillas
• ½ red onion (optional)
• ¼ cup cilantro (optional)
• 1 lime (optional)
• ½ cup salsa verde (optional)

Steps

1. Preheat oven to 325°F (160°C). Score the skin of the pork belly in a crosshatch pattern, being careful not to cut into the meat.
2. Combine salt, pepper, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the pork belly.
3. Heat vegetable oil in an oven-safe skillet or Dutch oven over medium-high heat. Sear the pork belly skin-side down for 5-7 minutes until golden and crispy. Flip and sear other sides for 2-3 minutes each.
4. Transfer the skillet to the preheated oven and roast for 60-75 minutes, or until the pork belly is very tender.
5. Remove pork belly from oven, let rest for 10 minutes, then dice into bite-sized pieces.
6. Warm corn tortillas in a dry skillet or microwave. Thinly slice red onion and chop cilantro, if using.
7. Assemble tacos by placing diced pork belly in warm tortillas. Top with red onion, cilantro, and a squeeze of lime juice. Serve with salsa verde on the side.