Pork belly slow-cooked in beer and seasoned with a brown sugar–ancho chili rub, paired with quick-pickled red onions, brown sugar–chili roasted pineapple, fresh avocado chunks, and a creamy avocado-lime-cilantro sour cream makes for one of the tastiest tacos you’ll try. Try these Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream tonight!
Pork belly is prized in many cuisines for its rich flavor and silky texture. When cooked properly it becomes fall-apart tender while the top caramelizes into a crisp, flavor-packed crust. Braising followed by a short blast under the broiler yields great results—tender meat with a caramelized top that’s perfect for tacos.
How to Make Pork Belly Tacos
To prepare these Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream, start by cutting the pork belly into 2″ wide strips so they cook evenly and are easy to slice for tacos.
Make a rub from brown sugar, ancho chili powder, garlic powder, salt, and smoked paprika and coat the pork belly strips thoroughly. Arrange the seasoned strips in a cake pan with about half a can of beer (or stock) in the bottom. The liquid should come partway up the sides but not cover the meat. Place the fat cap up so the fat renders during the slow cook and can caramelize at the end.
Roast the pork belly uncovered at 325°F for 1 hour and 45 minutes. Remove it from the oven, carefully drain the pan juices without washing away the rub, then return the meat to the oven and broil for 3–5 minutes to caramelize the tops. Let the pork rest for 10 minutes before slicing into 1/4″–1/2″ pieces for serving.
While the pork cooks, make the quick pickled red onions. Whisk apple cider vinegar, sugar, red pepper flakes, minced garlic, and salt together, add thinly sliced red onions, and stir. Let the mixture sit at room temperature for at least an hour, stirring once or twice. These quick pickles keep well and are great on sandwiches, salads, eggs, and more—leftovers will last up to two weeks refrigerated.
For the Avocado Lime Sour Cream, blend avocado, sour cream (or crème fraîche), cilantro, lime juice, salt, and pepper until smooth using an immersion blender or a countertop blender. Reserve a few avocado chunks to top the tacos.
To make the roasted pineapple, toss fresh pineapple chunks with brown sugar, ancho chili powder, and a pinch of salt. Spread them on a small sheet pan and broil until golden and caramelized, 5–10 minutes depending on your broiler.
Assemble the tacos by placing sliced pork belly on warm tortillas, then topping with roasted pineapple, avocado chunks, pickled red onions, and a drizzle of avocado lime sour cream. Garnish with cilantro sprigs and serve with lime wedges for squeezing. These Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream are a crowd-pleaser—enjoy!
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If you try this recipe, leave your thoughts below. Happy cooking! ~Jennifer~
Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream
Ingredients
Pork Belly
- 3 pounds pork belly cut into 2″ strips
- 6 ounces beer stock may be substituted
- 3/4 cup brown sugar
- 1 tablespoon ancho chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon smoked paprika
Quick Pickled Red Onions
- 2 red onions cut into thin rings, outer layer removed
- 3/4 cup apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sugar
- 1 clove garlic, finely minced
- 1 teaspoon salt
Avocado Lime Sour Cream
- 1/2 avocado, skin and seed removed
- 1/2 cup sour cream or crème fraîche
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Roasted Pineapple
- 2 cups fresh pineapple chunks
- 2 tablespoons brown sugar
- 1 teaspoon ancho chili powder
- pinch of salt
Other
- tortillas of choice
- 1 avocado, cut into chunks
- cilantro for garnish
- 1 lime, cut into wedges
Instructions
Pork Belly
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Preheat oven to 325°F.
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Combine brown sugar, ancho chili powder, garlic powder, salt, and smoked paprika.
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Coat the pork belly strips with the rub, using it all.
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Arrange strips in a pan with half a can of beer in the bottom, then roast uncovered for 1 hour 45 minutes.
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Remove and drain the liquid, taking care not to wash off the rub. Broil 3–5 minutes to caramelize the tops.
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Let rest 10 minutes, then slice into 1/4″–1/2″ pieces.
Quick Pickled Red Onions
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Whisk apple cider vinegar, sugar, red chili flakes, minced garlic, and salt. Add onion slices, stir, and let sit at room temperature at least 1 hour, stirring once or twice.
Avocado Lime Sour Cream
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Blend avocado, sour cream, cilantro, lime juice, salt, and pepper until smooth.
Roasted Pineapple
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Toss pineapple with brown sugar, ancho chili, and salt.
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Spread on a sheet pan, broil 5–10 minutes until golden and caramelized.
Other
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Assemble: warm tortillas, sliced pork belly, roasted pineapple, avocado chunks, pickled onions, and a drizzle of avocado lime sour cream. Garnish with cilantro and serve with lime wedges.