Pork Belly and Cheese Tacos
Delight your family for your next taco night with these Pork Belly and Cheese Tacos. The pork belly is seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper and GOYA® Mojo Criollo Marinade for maximum flavor. The crispy pork belly is folded into GOYA® Corn Tortillas along with GOYA® Quesadilla Shredded Cheese 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
Ingredients
2 lbs.
<p>pork belly, boneless</p>
2 cups
8-12
<p>Ripe avocado slices, optional, to garnish</p>
<p>Fresh jalapeño peppers slices, optional, to garnish</p>
<p>Red onion, slivered, to garnish</p>
Directions
Step 1
<p>Preheat the oven to 425°F with the rack in the middle of the oven.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>Heat a <em>comal</em>, 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.</p>
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Pork Belly and Cheese Tacos
Prep Time: 15m
Total time: 105m
Yields: 4-6 Servings
<p>Delight your family for your next taco night with these <em>Pork Belly and Cheese Tacos</em>. 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 <em>comal</em> or skillet until the cheese melts, almost like a cross between a taco and a quesadilla!</p> <p>Recipe by Pati Jinich</p>
Ingredients
2 lbs.
<p>pork belly, boneless</p>
2 cups
8-12
<p>Ripe avocado slices, optional, to garnish</p>
<p>Fresh jalapeño peppers slices, optional, to garnish</p>
<p>Red onion, slivered, to garnish</p>
Directions
Step 1
<p>Preheat the oven to 425°F with the rack in the middle of the oven.</p>
Step 2
<p>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.</p>
Step 3
<p>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.</p>
Step 4
<p>Heat a <em>comal</em>, 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.</p>
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