Get ready to elevate your taco game with these mind-blowing Pork Belly Tacos with Chili Roasted Pineapple! Imagine crispy, succulent pork belly paired with sweet and spicy caramelized pineapple, all nestled in warm corn tortillas - this isn't just a meal, it's a culinary adventure that will transport your senses straight to the vibrant streets of Mexico. Whether you're a taco enthusiast or a curious foodie looking to impress, these tacos are about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 tacos
Ingredients
- 1 lb pork belly, diced
- 1 pineapple, diced
- 2 tbsp chili powder
- 1 tsp cumin
- Salt to taste
- 6 corn tortillas
- Cilantro for garnish
- Lime wedges for serving
Instructions
- Begin by preparing the ingredients. Dice the pork belly into small, bite-sized pieces and set aside. Also, dice the pineapple into similar-sized pieces for even roasting.
- In a mixing bowl, combine the diced pork belly with 1 tablespoon of chili powder, cumin, and salt to taste. Mix well to ensure the pork is evenly coated with the spices.
- Heat a large skillet or frying pan over medium-high heat. Once hot, add the seasoned pork belly to the pan. Cook for about 10-15 minutes, stirring occasionally, until the pork is crispy and browned on the outside. The fat should render out, creating a deliciously crispy texture.
- While the pork is cooking, prepare the pineapple. In another bowl, toss the diced pineapple with the remaining tablespoon of chili powder and a pinch of salt. This will give the pineapple a nice kick and enhance its sweetness.
- Once the pork is almost done, push it to one side of the skillet and add the seasoned pineapple to the other side. Cook the pineapple for about 5-7 minutes, stirring occasionally, until it is caramelized and slightly softened.
- While the pork and pineapple are finishing up, warm the corn tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or you can wrap them in foil and warm them in the oven.
- To assemble the tacos, place a generous portion of the crispy pork belly on each warm tortilla, followed by a spoonful of the chili-roasted pineapple.
- Garnish the tacos with fresh cilantro and serve with lime wedges on the side for squeezing over the top.
- Enjoy your delicious Pork Belly Tacos with Chili Roasted Pineapple!
Tips
- Choose high-quality pork belly with a good fat-to-meat ratio for maximum crispiness and flavor.
- Pat the pork belly dry before seasoning to ensure a perfect crisp when cooking.
- Use a cast-iron skillet if possible - it provides the best heat distribution and helps create a beautiful golden-brown crust.
- Don't overcrowd the pan when cooking pork belly to ensure it gets crispy instead of steaming.
- Let the pork rest for a few minutes after cooking to allow the juices to redistribute.
- Fresh cilantro and a squeeze of lime are non-negotiable - they brighten the entire dish!
- Warm your tortillas just before serving to keep them soft and pliable.
- For extra heat, add a dash of hot sauce or some finely chopped jalapeños.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 23g
Saturated Fat: 8g
Cholesterol: 75mg
