Pork Belly and Cheese Tacos

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

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.

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.

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.