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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

Ingredients

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

Tacos

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

Instructions

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.

Tacos

  • 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!