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Pork Belly Tacos with Pineapple Slaw

Ancho chili rubbed pork belly tacos topped with pineapple slaw.
Course: Main Course
Cuisine: Mexican
Keyword: mexican recipe, pineapple slaw, pork belly, tacos
Servings: 8 tacos


Ancho Chili Rubbed Pork Belly

  • 1 lb pork belly fat trimmed to preference
  • 1 tbsp ancho chili powder can use regular chili powder
  • ½ tbsp onion powder
  • ½ tbsp garlic powder
  • salt and pepper to taste

Pineapple Slaw

  • ¼ cup shredded red cabbage
  • ¼ cup shredded green cabbage
  • ¼ cup shredded carrots
  • ¼ cup cilantro
  • ½ cup diced pineapple
  • 1 lime juiced
  • 1 tsp ancho chili powder can use regular chili powder
  • salt to taste


  • 8 corn tortillas or tortillas of choice
  • pork belly
  • pineapple slaw
  • sliced red onions pickled onions if available
  • salsa


Ancho Chili Rubbed Pork Belly

  • Preheat oven to 400°.
  • Mix all spices together and rub on all sides of pork belly. Place on baking sheet and roast for 30 minutes, turning halfway through.
  • Turn on broiler and place pan under broiler for 2 minutes, turning halfway through. This is optional but worth it to get it a little crispy on the edges.
  • Remove from oven and let cool for a couple of minutes. Cut pork belly into cubes.

Pineapple slaw

  • Mix all ingredients in a bowl and let sit in the fridge for at least an hour. Can use right away but if time allows keep in fridge so the flavors can get well incorporated.


  • Heat tortillas through with method of choice. I like to heat mine on a hot skillet to get a little char on them.
  • Add pork belly, top with slaw, onions, and salsa. Enjoy!