Pork Belly and Cheese Tacos

Name: Pork Belly and Cheese Tacos
Prep time: 15M
Total time: 105M
Yield: 4-6 Servings
Ingredients: 2 lbs. pork belly, boneless; 1 tbsp. Adobo All-Purpose Seasoning with Pepper; 2 cups Mojo Criollo Marinade; 8-12 Corn Tortillas; 2 cups Quesadilla Shredded Cheese; Ripe avocado slices, optional, to garnish; Fresh jalapeño peppers slices, optional, to garnish; Red onion, slivered, to garnish

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Delight your family for your next taco night with these Pork Belly and Cheese Tacos. The pork belly is seasoned with GOYA® <a title="Adobo with Pepper" href="https://www.goya.com/en/products/adobo-with-pepper/" data-udi="https://goya.com/en/products/adobo-with-pepper">Adobo All-Purpose Seasoning with Pepper</a> and GOYA® <a title="Mojo Criollo Marinade" href="https://www.goya.com/en/products/mojo-criollo-marinade/" data-udi="https://goya.com/en/products/mojo-criollo-marinade">Mojo Criollo Marinade</a> for maximum flavor. The crispy pork belly is folded into GOYA® <a title="Corn Tortillas" href="https://www.goya.com/en/products/corn-tortillas/" data-udi="https://goya.com/en/products/corn-tortillas">Corn Tortillas</a> along with GOYA® <a title="Quesadilla Shredded Cheese" href="https://www.goya.com/en/products/quesadilla-shredded-cheese/" data-udi="https://goya.com/en/products/quesadilla-shredded-cheese">Quesadilla Shredded Cheese</a> and heated on a comal or skillet until the cheese melts, almost like a cross between a taco and a quesadilla! Recipe by Pati Jinich

Total Time

105m

Prep Time:15m

Yields:4-6 Servings

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Ingredients

2 lbs.

pork belly, boneless

1 tbsp.

GOYA® Adobo All-Purpose Seasoning with Pepper

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2 cups

GOYA® Mojo Criollo Marinade

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8-12

GOYA® Corn Tortillas

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2 cups

GOYA® Quesadilla Shredded Cheese

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Ripe avocado slices, optional, to garnish

Fresh jalapeño peppers slices, optional, to garnish

Red onion, slivered, to garnish

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Directions

Kitchen View

Step 1

Preheat the oven to 425°F with the rack in the middle of the oven.

Step 2

Using a sharp knife, score the skin of the pork belly in a diagonal pattern, without cutting into the meat. Pat dry with paper towels and sprinkle all over with the adobo. Place the pork belly in a small baking dish, skin side up, and pour in the Mojo marinade.

Step 3

Roast for 30 minutes or until the top has crisped and browned, then lower the heat to 325°F and roast for 1 hour or until the pork belly is fork tender. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.

Step 4

Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with ripe avocado slices, red onion slivers and/or fresh jalapeño slices.