🌮 Pork Belly Tacos with Pickled Red Onion

Ingredients:

For the Pork Belly:

• 2 lbs pork belly, skin removed

• 2 tbsp olive oil

• 2 tsp smoked paprika

• 1 tsp chili powder

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp cayenne pepper (optional for heat)

• ½ cup chicken stock or beer

For the Pickled Red Onion:

• 1 large red onion, thinly sliced

• 1 cup apple cider vinegar

• ½ cup water

• 2 tbsp sugar

• 1 tbsp salt

For Serving:

• Warm corn or flour tortillas

• Fresh cilantro leaves

• Lime wedges

• Cotija cheese or queso fresco (optional)

• Avocado slices (optional)

Instructions:

1. Pickle the Red Onions

1. In a saucepan, combine vinegar, water, sugar, and salt. Bring to a simmer until sugar dissolves.

2. Place sliced red onion in a jar and pour the hot liquid over.

3. Let sit at room temperature for 30 minutes (or refrigerate up to 2 weeks).

2. Cook the Pork Belly

1. Preheat oven to 300°F (150°C).

2. Rub pork belly with olive oil, paprika, chili powder, garlic powder, cumin, salt, pepper, and cayenne.

3. Place in a roasting pan with chicken stock or beer. Cover with foil.

4. Roast for 2½–3 hours until tender.

5. Increase oven temp to 425°F (220°C), remove foil, and roast 15–20 minutes until pork belly is crispy.

6. Slice into small bite-sized pieces.

3. Assemble the Tacos

1. Warm tortillas on a skillet.

2. Layer with crispy pork belly, pickled red onion, fresh cilantro, and optional cheese or avocado.

3. Squeeze lime over the top and serve hot.