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Pork Belly Tacos with Pickled Veggies

Norah Kay
This recipe for Pork Belly Tacos with Pickled Veggies is the perfect taco night upgrade. The crispy pork belly pairs perfectly with the crunchy, tangy pickled veggies, creating a taco experience that’s both easy and impressive!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican-Inspired
Servings 4

Equipment

  • Equipment and Appliances
  • Cast-iron skillet or frying pan
  • Glass jar or bowl for pickling
  • Knife and cutting board
  • Small saucepan

Ingredients
  

  • Ingredients
  • For the Pork Belly:
  • 1 lb pork belly sliced into strips
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 tbsp olive oil for searing
  • Optional Marinade: 2 tbsp soy sauce and 1 tbsp honey Buy Honey Here
  • For the Pickled Veggies:
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced red onions
  • 1 cup thinly sliced radishes
  • 1 cup vinegar white or apple cider vinegar
  • 1/2 cup water
  • 1 tbsp sugar
  • 1 tsp salt
  • Optional: 1 tsp red pepper flakes for heat
  • For the Tacos:
  • 8 small corn or flour tortillas Buy Tortillas Here
  • Fresh cilantro chopped
  • Lime wedges for garnish
  • Optional toppings: Avocado slices jalapeños, hot sauce (Buy Hot Sauce Here)

Instructions
 

  • Step-By-Step Instructions
  • Step 1: Prepare the Pork Belly
  • Season the Pork Belly: In a medium bowl, combine smoked paprika, cumin powder, chili powder, salt, and pepper. Rub this spice mix evenly over the pork belly strips to coat them.
  • Marinate (Optional): For a richer flavor, marinate the pork belly with soy sauce and honey for at least 15 minutes.
  • Sear the Pork Belly: Heat olive oil in a cast-iron skillet over medium-high heat. Once hot, add the pork belly strips, cooking for 3-4 minutes per side until they’re crispy and caramelized.
  • Drain Excess Oil: Set the pork belly strips on a paper towel-lined plate to drain.
  • Step 2: Make the Pickled Veggies
  • Prepare the Pickling Brine: In a small saucepan, combine vinegar, water, sugar, and salt. Stir well and bring to a gentle simmer, cooking until the sugar and salt fully dissolve.
  • Pickle the Veggies: Place the carrots, onions, and radishes into a glass jar or bowl. Pour the warm brine over the veggies, ensuring they’re fully submerged. Add red pepper flakes if you prefer a spicy kick.
  • Let It Sit: Allow the veggies to pickle for at least 15-20 minutes, or up to an hour for a stronger flavor.
  • Step 3: Assemble the Tacos
  • Warm the Tortillas: Heat tortillas in a dry skillet or over a grill for about 30 seconds per side, until they’re soft and pliable.
  • Layer Ingredients: Start by placing a few slices of pork belly on each tortilla. Add a spoonful of pickled veggies on top of the pork.
  • Add Garnishes: Finish with fresh cilantro and any additional toppings you like, such as avocado slices, jalapeños, or a drizzle of hot sauce.
  • Serve with Lime Wedges: Place lime wedges on the side for squeezing over the tacos before eating.
  • Nutritional Info (Per Serving)
  • Calories: 450
  • Protein: 14g
  • Carbohydrates: 38g
  • Fat: 28g
  • Fiber: 4g

Notes

Tips
Extra Flavor: Marinate the pork belly for deeper flavor.
Adjust Pickling Spice: Add red pepper flakes or swap veggies to personalize the pickling.
Serving Idea: Create a DIY taco bar for friends and family to assemble their own tacos.
Recipe Summary
This recipe for Pork Belly Tacos with Pickled Veggies is the perfect taco night upgrade. The crispy pork belly pairs perfectly with the crunchy, tangy pickled veggies, creating a taco experience that’s both easy and impressive!
Shop Essential Ingredients & Tools:
Honey, Tortillas, Hot Sauce: Buy here
Enjoy!
Keyword Pickled Veggies, Pork Belly Tacos, Taco Night Upgrade