International

Crispy Pork Belly Tacos

The crispy pork belly takes these tacos to the next level. The whole family will love putting together their favourite mix of fresh flavours.

700g New Zealand pork belly, skin on and bone in

Salt
Olive oil
10 small soft tacos
Lime wedges
400g tinned refried beans

Black Bean Salsa

400g tin black beans, drained and rinsed
3 ripe tomatoes, finely diced
½ cup of coriander
2 Tbsp pickled jalapenos, finely diced
Salt and pepper to taste

Slaw

½ cup red cabbage, finely sliced
½ cup white cabbage, finely sliced
½ cup coriander, chopped
4 spring onions, finely sliced

Mayo

2 Tbsp mayonnaise
2 Tbsp chipotle sauce
Juice of 1 lime

Ingredients

700g New Zealand pork belly, skin on and bone in

Salt
Olive oil
10 small soft tacos
Lime wedges
400g tinned refried beans

Black Bean Salsa

400g tin black beans, drained and rinsed
3 ripe tomatoes, finely diced
½ cup of coriander
2 Tbsp pickled jalapenos, finely diced
Salt and pepper to taste

Slaw

½ cup red cabbage, finely sliced
½ cup white cabbage, finely sliced
½ cup coriander, chopped
4 spring onions, finely sliced

Mayo

2 Tbsp mayonnaise
2 Tbsp chipotle sauce
Juice of 1 lime

Nutrition

No items found.
01
Preheat oven

Preheat the oven to 150°C.

Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Place the pork on a wire rack inside a deep baking tray half filled with water and roast in the oven for 3 hours. Turn the oven to grill and crisp up the skin, watching carefully so it doesn’t burn. Remove from oven and set aside.


01
02
Salsa

Mix all of the salsa ingredients together in a bowl and set aside.

02
03
Slaw and mayo

Mix all of the slaw ingredients together in a bowl and set aside.

Mix all of the mayo ingredients together in a bowl and set aside.

03
04
Prepare the filling

Heat the refried beans in a pot over the stove. Meanwhile, heat the soft tacos in the oven wrapped in tin foil.

Remove the bones from the pork belly and slice into pieces, ensuring each piece includes a crispy bit of skin.

04
05
Assemble the tacos

To assemble your taco, place the refried beans, slaw and mayo on first, then cover with the sliced pork and finish with the salsa and freshly squeezed lime juice.

05
Learn more about roasting
Learn more about Roast

Suitable cuts

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International

Crispy Pork Belly Tacos

The crispy pork belly takes these tacos to the next level. The whole family will love putting together their favourite mix of fresh flavours.

10 mins prep | 3 hours, 30 mins cook
Intermediate
5

700g New Zealand pork belly, skin on and bone in

Salt
Olive oil
10 small soft tacos
Lime wedges
400g tinned refried beans

Black Bean Salsa

400g tin black beans, drained and rinsed
3 ripe tomatoes, finely diced
½ cup of coriander
2 Tbsp pickled jalapenos, finely diced
Salt and pepper to taste

Slaw

½ cup red cabbage, finely sliced
½ cup white cabbage, finely sliced
½ cup coriander, chopped
4 spring onions, finely sliced

Mayo

2 Tbsp mayonnaise
2 Tbsp chipotle sauce
Juice of 1 lime

01
Preheat oven

Preheat the oven to 150°C.

Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Place the pork on a wire rack inside a deep baking tray half filled with water and roast in the oven for 3 hours. Turn the oven to grill and crisp up the skin, watching carefully so it doesn’t burn. Remove from oven and set aside.


02
Salsa

Mix all of the salsa ingredients together in a bowl and set aside.

03
Slaw and mayo

Mix all of the slaw ingredients together in a bowl and set aside.

Mix all of the mayo ingredients together in a bowl and set aside.

04
Prepare the filling

Heat the refried beans in a pot over the stove. Meanwhile, heat the soft tacos in the oven wrapped in tin foil.

Remove the bones from the pork belly and slice into pieces, ensuring each piece includes a crispy bit of skin.

05
Assemble the tacos

To assemble your taco, place the refried beans, slaw and mayo on first, then cover with the sliced pork and finish with the salsa and freshly squeezed lime juice.