Pork belly is all about contrast — luscious, melting fat against a crackling, crispy crust. Cook it low first, then sear it hard.
A bright salsa verde cuts the richness perfectly.
Rub the belly with salt, cumin, and paprika. Roast at 300°F for about 2.5 hours until fork-tender.
Cool the belly, then refrigerate until firm. This makes it easy to cut and helps it crisp evenly.
Cut into cubes and sear in a hot pan until deeply golden and crispy on all sides.
Pile the crispy belly onto warm tortillas with salsa verde, onion, and cilantro.
Pitmaster tip
Chilling the cooked belly overnight is the single biggest trick to getting that audible crunch when you sear it.
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Tacos & Masa
