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.
Nutrition
Calories: 1113kcalCarbohydrates: 15gProtein: 20gFat: 108gSaturated Fat: 38gPolyunsaturated Fat: 14gMonounsaturated Fat: 49gTrans Fat: 0.01gCholesterol: 142mgSodium: 267mgPotassium: 457mgFiber: 3gSugar: 1gVitamin A: 178IUVitamin C: 13mgCalcium: 44mgIron: 2mg
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