Have you recently smoked a whole slab of pork belly, and now you're looking for something to do with the leftovers? Then these crispy pork belly tacos are for you.

We're crisping up some leftover smoked pork belly, making a quick hot sauce + mayo spread, and whipping up some delicious tacos—with just a handful of ingredients—in just a few minutes.
WHAT YOU'LL NEED TO MAKE THIS RECIPE

- Leftover pork belly — First, you're going to need pork belly. I used the leftovers from the last time I made my smoked pork belly recipe. Then I cut up five thick slices to make two tacos.
- Corn tortillas — Anytime I'm making tacos, I'm using corn tortillas. I will not budge on this stance.
- Mayo, hot sauce, & lime — We're going to put together a quick "Sriracha mayo" (ok I'm using Secret Aardvark, not Sriracha, but same idea) with some Kewpie, habanero hot sauce, and fresh lime juice.
- Cilantro & jalapeño — To garnish the tacos with a little heat and brightness.
HOW TO MAKE CRISPY PORK BELLY TACOS
@grillfrenzy CRISPY PORK BELLY TACOS Search "grill frenzy crispy smoked pork belly tacos" on Google for the full recipe. Smoked pork belly tacos are a game changer when you've got leftovers from your smoker. These simple tacos take that tender pork belly and crisp it up in a hot pan for an amazing texture. A quick mayo-hot sauce mixture with lime adds the perfect kick, and fresh jalapeños and cilantro brighten up each bite. When you've got leftover smoked pork belly, this is how you turn it into something special. #porkbelly #tacos #bbq #grilling ♬ Friday I'm in Love - The Cure
1. Make the Sriracha Mayo

Add the Kewpie, hot sauce, and lime juice to a bowl, and mix until it's well-combined. Put the sauce in the fridge to let the flavors meld together while you're making the tacos.
2. Crisp Up the Pork Belly

Take your leftover pork belly and add it to a medium-high heat skillet. No need to add oil, as the pork belly already has plenty of fat. Cook the pork belly for 2-4 minutes per side, making sure to get a nice crispy exterior like in the picture above.
3. Warm the Tortillas

Next, warm up your corn tortillas by placing the tortilla directly over the flame on your gas stove, for 10-15 seconds per side. Just be careful not to burn it and obviously, don't burn yourself!
4. Assemble the Tacos

Then we just need to assemble—lay down a tortilla, spread our hot sauce mayo all over it, add your pork belly, and then top with the fresh cilantro and jalapeño and a squeeze of fresh lime juice. Serve and enjoy!
SMOKED PORK BELLY
As I mentioned, these tacos work amazing well with leftover smoked pork belly. You can find the full recipe here.
PRO TIPS FOR MAKING THIS RECIPE

- Get the pork belly crispy. The key to these tacos is *crispy* pork belly. So be sure your pan is hot enough, and you leave the pork belly in the pan long enough to get a nice, crispy charred outside.
- Use whatever toppings you like. This recipe works as a good base. But feel free to add salsa and/or cotija cheese as well.
Crispy Pork Belly Tacos

Ingredients
- 5 slices pork belly
- 2 corn tortillas
- 1 tbsp mayonnaise
- 1/2 tbsp hot sauce
- 1/2 jalapeño thinly sliced
- 1 lime
- 1/4 bunch cilantro
Instructions
- Mix Kewpie mayo, habanero hot sauce and lime juice in a small bowl.
- Heat a skillet over medium-high heat and crisp the pork belly slices, about 2-3 minutes per side.
- Warm the tortillas over your gas burner for 5-10 seconds per side.
- Spread sauce on each tortilla and top with crispy pork belly, cilantro, and jalapeño slices. Squeeze fresh lime over the top.
Notes
- Get the pork belly crispy. The key to these tacos is *crispy* pork belly. So be sure your pan is hot enough, and you leave the pork belly in the pan long enough to get a nice, crispy charred outside.
- Use whatever toppings you like. This recipe works as a good base. But feel free to add salsa and/or cotija cheese as well.