Pork Belly Tacos with Pineapple Salsa

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Before I get into anything and start offending people like I normally do on every post, let’s get to the magic of these tacos. These.Freaking.Tacos. I love them so damn much that I would probably give up my first unborn child to eat these every day of my life. But I guess that’s not saying much since my uterus is incredibly comfortable empty at this point in time. But I’m serious here. These tacos are magical and they bring me so much happiness. If you do one thing in this life of yours, it shouldn’t be leaving behind a legacy or being kind to people…it should be to make these tacos.

PaleOMG Pork Belly Tacos with Pineapple Salsa

Ok, back to offending people. People seemed to be quite offended the other day when I said that the only people still on Facebook were old and behind the times. And I’m sorry for being offensive. It’s in my nature. I based this assumption off of the many people who often leave comments on my Facebook being named Barbara, Lawrence, and Jerry. Have you ever met a baby or young Barbara? They don’t exist. Hopefully you listen to My Favorite Murder podcast and know what I’m talking about. If not, I just seem even more like an assh*le. That’s fair. I also based this assumption off of the people who left many comments on the spam links from the hackers (who obviously hacked my account) telling me I was a terrible person for sharing those links. In the past 7 years, all I’ve shared is food, fitness, my dog, my outfits, and my insane skincare routine. And now you suddenly think I’m sharing links such as ‘Lesbian Photographer Releases Harrowing Images After Visiting Torture Chamber’ and ‘The Bible Says the World is Going to End on June 24, 2018’. Yeah, totally my thing. So again, I apologize for assuming that all 500 million Facebook users are old. But there ARE a lot of baby boomers out there….

Ok, I’ll stop.

I’m sorry.

PaleOMG Pork Belly Tacos with Pineapple Salsa

Back to the Facebook conversation. GREAT NEWS! My Facebook is no longer hacked. Thanks to an amazing reader who works at Facebook, I now have administrative rights over my page. Now hopefully you will never see links such as ‘Reusable Toilet Paper Makes a Comeback’, that is unless I begin to believe in wiping my ass with handkerchiefs is the responsible decision moving forward. Until then, you will see my original content instead. That is if I ever decide to post on Facebook again. I feel very neutral about Facebook with it’s current state of affairs…you know, it dabbling with the Russians and selling off our information and all. Silly Facebook, you’re the worst.

But huge thank you to Kristin for for solving my hacking woes. She’s the best.

Now go make these tacos and live your best life!

PaleOMG Pork Belly Tacos with Pineapple Salsa

Pork Belly Tacos with Pineapple Salsa

4.9 rating
18 reviews
PREP 8 hours
TOTAL 8 hrs
SERVES 6 tacos

INGREDIENTS :

    For the pork belly

    • 1 pound pork belly, skin removed
    • 1/2 cup coconut aminos
    • 1/2 cup coconut vinegar
    • 1/4 cup sriracha
    • 2 tablespoons honey
    • 2 teaspoon salt
    • 1/4 teaspoon fish sauce

    For the pineapple salsa

    • 1 cup diced pineapple
    • 1/4 purple cabbage, thinly sliced
    • 1 large carrot, julienned
    • small handful of cilantro, roughly chopped
    • small handful of mint, roughly chopped
    • juice of 1/2 lime
    • pinch of salt

    For the sriracha mayo

    • 1/2 cup avocado oil mayo
    • 1/4 cup sriracha

    For the tacos

    • 4-6 cassava tortillas
    • cilantro, for garnish

    DIRECTIONS :

    1. Whisk the pork belly sauce ingredients together. Divide in half and set half of it in a container for later. Pour the other half of the marinade into a ziplock bag then add pork belly, cover and place in the fridge overnight.
    2. The next day, remove pork belly from the marinade (discard marinade) and pay dry. Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Place pork belly fat side up on the wire rack. Put in the oven to bake for 30 minutes then turn oven down to 225 degrees F and cook for 1 hour. (1 hour per pound of pork belly) Once cooked, remove and let rest for 5-10 minutes before slicing into small bite size pieces.
    3. When the pork belly has about 15 minutes left in the oven, prepare the pineapple salsa. Add all ingredients in a bowl to combine and set aside.
    4. Then whisk together the sriracha mayo and set aside.
    5. Lastly, using the marinade that you placed in a container the night before, pour it into a large skillet over medium heat. Bring to boil and let reduce until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Once thickened, toss pork belly in the sauce.
    6. Heat tortillas over an open flame on our stovetop or in a pan, then add pork belly, pineapple salsa, and sriracha mayo on top of all of it! Then eat and cry tears of joy!

    by

    INGREDIENTS :

      For the pork belly

      • 1 pound pork belly, skin removed
      • 1/2 cup coconut aminos
      • 1/2 cup coconut vinegar
      • 1/4 cup sriracha
      • 2 tablespoons honey
      • 2 teaspoon salt
      • 1/4 teaspoon fish sauce

      For the pineapple salsa

      • 1 cup diced pineapple
      • 1/4 purple cabbage, thinly sliced
      • 1 large carrot, julienned
      • small handful of cilantro, roughly chopped
      • small handful of mint, roughly chopped
      • juice of 1/2 lime
      • pinch of salt

      For the sriracha mayo

      • 1/2 cup avocado oil mayo
      • 1/4 cup sriracha

      For the tacos

      • 4-6 cassava tortillas
      • cilantro, for garnish

      DIRECTIONS :

      1. Whisk the pork belly sauce ingredients together. Divide in half and set half of it in a container for later. Pour the other half of the marinade into a ziplock bag then add pork belly, cover and place in the fridge overnight.
      2. The next day, remove pork belly from the marinade (discard marinade) and pay dry. Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Place pork belly fat side up on the wire rack. Put in the oven to bake for 30 minutes then turn oven down to 225 degrees F and cook for 1 hour. (1 hour per pound of pork belly) Once cooked, remove and let rest for 5-10 minutes before slicing into small bite size pieces.
      3. When the pork belly has about 15 minutes left in the oven, prepare the pineapple salsa. Add all ingredients in a bowl to combine and set aside.
      4. Then whisk together the sriracha mayo and set aside.
      5. Lastly, using the marinade that you placed in a container the night before, pour it into a large skillet over medium heat. Bring to boil and let reduce until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Once thickened, toss pork belly in the sauce.
      6. Heat tortillas over an open flame on our stovetop or in a pan, then add pork belly, pineapple salsa, and sriracha mayo on top of all of it! Then eat and cry tears of joy!

      by


      PaleOMG Pork Belly Tacos with Pineapple Salsa


      PaleOMG Pork Belly Tacos with Pineapple Salsa

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      Oh, Hi! I’m Juli.

      I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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      36 thoughts on “Pork Belly Tacos with Pineapple Salsa”

      1. So glad you got your FB back, no one has time to deal with that frustration. Can’t wait to make these tacos! I’m in a pretty small town so fingers crossed I can find some dang pork belly!

      2. I deleted my FB a few months ago. I think it has its purpose for many people but I just got sick of it. I mainly use instagram now and a little bit of snapchat.

        Tacos looks delicious! 🙂

      3. I dunno – these just might knock off your (Instant Pot) Barbacoa Tacos off their mighty high pedestal in our household. Making these asap. =))

      4. Ha ha. Such a rebel you are. I love My favorite Murder podcast!
        These tacos look amazing. I have never seen pork belly in my local grocery stores. I’ll have to check a butcher shop. I’m on a mission to make these. Thanks…..

      5. These look great! I’m not familiar with coconut vinegar. Do you think I could substitute another vinegar or another acid, like lime juice?

        Thank you!

      6. These sounds like a spin on tacos I had at bartaco (recommended by you, so amazing). I cant wait to make them!

      7. I made this recipe and followed it exactly, it was AMAZING!! My family went nuts over it and has asked me to start making it more often. I was hesitant on using mint in the slaw mix, but do not skip using this ingredient, it gives the slaw another amazing layer of deliciousness. Thank you for another terrific recipe that my family enjoys.

      8. Made them last night. I thought the meat was going to be super spicy but it wasn’t . I saved the marinade, boiled it, and used that in addition to the mayo-siracha sauce. YUMMY! My only addition was thinly sliced green onions.

      9. LMAO you made my night with the baby boomers on Facebook comment because it’s TOTALLY TRUE!! Facebook is over the hill.

        I love your offensive sense of humor and your recipes! People get way too easily offended these days anyway.

      10. These sound fantastic! I’ve never cooked pork bellies . Oh, I’m old, on facebook, and I still like Paleo and your blog. We’re not all bad :>)

      11. melissa einhorn

        I can’t have pork because of dietary restrictions. Is there another protein I can replace it with?

      12. Hi! Recipe looks amazeballs. I was only able to find pre cooked pork belly that only requires browning. How would you best handle this? Also, how do you feel about apple cider vinegar for coconut vinegar? Clearly I failed at grocery shopping this week….

        1. i’m honestly sure when it comes to pre cooked pork belly. i’ve never seen that. but i’m guessing you can cook it for the 30 minutes at high heat and it should be good to go! and ACV should work ok!

      13. There a no words to explain the amazingness of these tacos! I posted a comment on your bibimbap and you suggested these. Thank you for that suggestion, my life will never be the same!
        My husband said that this was his second favorite meal that I have ever made for him (and we’ve been together 14 years!). He also told me I should sell the restaurant to our local ale house restaurant.
        I have made it 3x this month and continue to share your recipe with everyone. I even made it as a salad with no tortilla, still delicious!
        This last time I could only find pre-cooked pork belly (from trader Joe’s) that needs to be browned. It was just as good after slicing and frying in cast iron for about 15 mins.
        Thanks again for another great recipe!

        1. yes yes yes!! i wish everyone knew to make these tacos. they are a little bit a labor of love, but worth every single minute!! good to know about the precooked pork belly, i’ll have to give that a try because that sounds suuuuper easy!

      14. Bartaco is amazing. One of the few places I ate while visiting Boulder. I swear one sip of their margarita (the plain one) and you’re on the floor — the best ever, but very potent! Fab food menu and super cool vibe.

        Ok, your recipe looks delectable. I fancy myself as a bit of a foodie, but have yet to come across coconut vinegar. Is there a brand that you like, and where did you buy?

        (These have Super Bowl written all over them…time to pull my heirloom pork belly out of the freezer (a gift from a rancher friend).)

      15. Love this recipe! Trying it tomorrow for pork belly taco Saturday! Question: I really want to keep the pork belly skin (so that I can fry it at the very end, then mix it in the sauce). Can I still do that with this recipe? Frying it will give it a nice, golden, crisp outer layer and soft inner layer. What do you think?

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