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Pork belly street tacos

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Units Scale
  • For Pork Belly:
    • 1 lb pork belly
    • 1 tbsp avocado oil
    • 1 tsp cumin
    • 1 tsp chili powder
    • 1 tsp Tajin
    • 1 tsp salt
    • 1 tsp Adobo seasoning
  • For Charcoal Fired Corn Salsa:
    • 2 ears of corn, husked
    • 1 poblano pepper
    • 1 jalapeno pepper
    • 1 small red onion
    • Juice of 1 lime
    • Juice of 1/2 lemon
    • 1/4 cup chopped fresh cilantro
  • For Avocado Lime Crema:
    • 1 cup sour cream
    • Zest of 1 lime
    • 2 cloves garlic, minced
    • Juice of 1 lime
  • For Enhanced Refried Beans:
    • 1 can of refried beans
    • 1/4 cup sour cream
    • 1/4 cup salsa of choice
    • 1 tbsp taco seasoning
    • 1/4 cup chicken stock
  • Additional:
    • Queso fresco, crumbled
    • Small corn tortillas
    • Lime wedges for serving


  1. Prepare Pork Belly:
    • Preheat sous vide to 165°F (74°C).
    • Place pork belly in a vacuum-seal bag and sous vide for 14 hours.
    • Once done, chill the pork belly in an ice bath, then cube it into bite-sized pieces.
    • Heat avocado oil in a flat top grill or skillet over high heat.
    • Season the cubed pork belly with cumin, chili powder, Tajin, salt, and Adobo seasoning.
    • Sear the pork belly until it has a crispy exterior. Set aside and keep warm.
  2. Make the Charcoal Fired Corn Salsa:
    • Grill the corn, poblano, jalapeno, and red onion over charcoal until nicely charred.
    • Dice the grilled vegetables and mix in a bowl with lime juice, lemon juice, and cilantro.
  3. Create Avocado Lime Crema:
    • Combine sour cream, lime zest, minced garlic, and lime juice in a blender.
    • Blend until smooth and creamy.
  4. Enhance the Refried Beans:
    • In a saucepan, combine the refried beans, sour cream, salsa, taco seasoning, and chicken stock.
    • Cook over medium heat until well combined and heated through.
  5. Assemble the Tacos:
    • Warm the corn tortillas on the grill or in a dry skillet.
    • Spoon the enhanced refried beans onto each tortilla.
    • Top with seared pork belly, a generous scoop of the charcoal-fired corn salsa, and a drizzle of avocado lime crema.
    • Garnish with crumbled queso fresco and serve with lime wedges on the side.
  • Author: Lucas Krammes
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