Get a margarita in your hand and these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado in your belly… it’s Cinco de Mayo people!
Is that a margarita in your hand? If not, you better go grab one and start celebrating… because today is Cinco de Mayo! By the way, if you didn’t just audibly cheer, you need to re-read that last sentence and try again.
Break out the chip and guac… it’s party time.
Although my Cinco de Man-o party isn’t for a few days still (us dudes get together on the weekend, so we can party it up right!), I’m prepped and ready to go. The menu is set. The grocery shopping will be done tomorrow. And I’m breaking out a new recipe that I’m super excited to share with all my fellow pork-loving comrades… these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado.
There are few things in life more satisfying than a perfect piece of juicy, melt-in-yo’-mouth tender pork belly. And it’s way easier to make happen than you think. Just give yourself time, since it’s gotta sit in the fridge for quite a bit to get all cozy with a sugar-salt mixture before roasting.
And let’s talk about the supporting actors in this taco. Don’t skimp on them. They all play a really important part in balancing out the overall flavor, and if you skip on one, you’re missing out some serious enjoyment. The avocado brings it’s creamy luxuriousness to the party, while the pickled onions bring that needed acidic punch to cut through the fatty succulence of the pork. And BTW, pickled onions need to be a staple in your fridge condiment section. They are so easy to whip up, last for a really long time, and perk up anything and everything in the flavor department.
And that ancho chili roasted pineapple. Oh man, I’m addicted. It’s smoky, it’s a little spicy, and it’s all caramelized with the sweet sugary goodness of pineapple. Side note… try stirring some into guacamole with a bit of bacon. You’ll never be the same, I promise.
Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado
- Total Time: 2 hours
- Yield: Serves 4-6 1x
Ingredients
- 4 pounds boneless skinless pork belly
- 3 tablespoons granulated sugar, divided
- 3 tablespoons Kosher salt
- 2 tablespoons ancho chili powder
- 8–12 tortillas, warmed
- Ancho Chili Roasted Pineapple (recipe below)
- 2 avocados, chopped
- Pickled Onions (recipe below)
- Queso Fresco, crumbled
- Cilantro, chopped, for garnish
- Lime wedges, for garnish
for the Ancho Chili Roasted Pineapple
- 1 1/2 cups finely diced fresh pineapple
- 1 tablespoon olive oil or canola/vegetable oil
- 1/2 tablespoon + 1 teaspoon ancho chili powder
- 1 1/2 teaspoons granulated sugar
for the Pickled Onions
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons Kosher salt
Instructions
- Place pork belly in a glass baking dish and rub evenly with granulated sugar and Kosher salt. Cover with plastic wrap and refrigerated for at least 12 hours and up to 24 hours. Remove from refrigerator and discard plastic wrap, pat dry and remove any liquid that has accumulated. Rub with ancho chili powder. Preheat oven to 450°F. Roast pork belly for 30 minutes, then lower heat to 275°F and roast for 1 hour more, until pork belly is tender.
- Let pork belly cool slightly, then slice into approximate 1/2″ slices. If you want perfectly clean slices: cool pork belly completely, then remove from baking dish and wrap in aluminum foil. Refrigerate until cold. Slice pork belly, then reheat in oven at 275°F wrapped in aluminum foil until heated through.
- Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, and a sprinkle of queso fresco and cilantro. Serve with lime wedges and preferably a margarita. Devour.
for the Ancho Chili Roasted Pineapple
- Heat oil in a medium skillet over medium high heat. Add pineapple, sugar, and ancho chili powder and stir to coat. Cook, stirring occasionally, for 4-5 minutes, until pineapple caramelizes with a nice golden brown color.
for the Pickled Onions
- Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
- Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you’re in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a couple weeks stored in the refrigerator.
- Prep Time: 30 mins
- Cook Time: 90 mins
Yay for cinco de mayo! I’m definitely cheering over here haha
These tacos look amazinggg. So much goodness in them!
Hahaha yes! Cinco de Mayo for the win!
All I want for Cinco De Mayo are these tacos period!
Haha thanks Jocelyn! How was JBA last night?!?!
There is NOTHING in this world more delicious than a succulent piece of pork belly. My goodness, serious drool-action happening over here! These are pretty much the best thing I’ve laid my eyes on in the last week!
Oh man, I love pork belly anything. Also a big fan of grilled pineapple – I actually like eating it as dessert!
I have to admit I’ve never tried tacos filled with pork belly before! What a delicious idea and I love how fresh, healthy and vibrant they are.
Wow! This looks delicious! I love tacos, may need to make me a few of these 🙂 thanks for this!
★★★★★
Seriously salivating over here. These look INSANE!! Pork belly and pineapple is a match made in heaven (in a taco).
I AM DYING OVER THESE TACOS! For real. Like, there may never be an FFF post again, ’cause I am dead.
I just tried pork belly for the first time a few weeks ago, and HOLY YUM. But in a taco? Amazing. Pinned!
I knew I could come over here and find an awesome Cinco de Mayo taco! But I have to admit…I didn’t read past the part about the roasted pineapple. I was on the way to the store to grab a pineapple! Looks delicious, my friend. I hope you and Asheley had an awesome Cinco de Mayo! #WolfpackCincoCelebrations
There are few things in the world that can render me speechless and pork belly is at the top of the list 🙂 These tacos are, like, Oh. Em. Gee! Especially with pineapple and avocado. Weak in the knees over here!
OH ME GAWRSH I so need some “Ancho Chili Roasted Pineapple” in my life right now! When I was a young ‘yn, I would eat mangoes and pineapples dusted with chili powder – but, dude, this is on a whole other level!
Man, you did these up right proper! Can’t ever go wrong with pork belly and these are seasoned up perfect. Great photos, too. #WolfpackMunches
★★★★★
I do not need an excuse to devour these “melt in yo mouth” pork belly tacos! Does the day of the week it happens to be end in “day”? Excuse enough for me! I LOVE pork belly. The last restaurant I worked in we had to make pounds and pounds of slow cooked pork belly daily… and I never got tired of stealing pieces (opps!). These tacos sound and look like the way to any foodies heart. Yummmmmmmmmmmmm…. drooooollllllll…. pinning. Still drooling.
★★★★★
I feel like my invite got lost in the mail and I am so sad, because I need these tacos and a margarita asap. Where have they been all my life?! Where? And, yes, I am fully aware that cinco de mayo is on the 5th and today is the 10th, but I feel like these tacos deserve an all of Mayo celebration. No? Pinned!
Pork belly tacos with so much creative juice! GREG
These look utterly awesome! I’ll definitely be looking you up next time I need to make tacos. Mine don’t ever look close to this tasty!
Hope all is well Chris!
These look almost too good to be true! Seriously, it’s not even 9am and I’m already having a serious craving for pork belly tacos. What have you done?! 😉
★★★★★
Nice blog here! Also your site loads up very
fast! What web host are you using? Can I get your affiliate link to your host?
I wish my site loaded up as quickly as yours lol
8 thumbs up from our 4 person household. “Possibly the best thing you e ever cooked” they said. And I cook well. Thanks for the recipe.
★★★★★
Awesome so glad everyone loved it!
This recipe is insane. I was looking for a way to use up the excess pork belly I purchased for making porchetta – and found this. I made it tonight – only tweak was that I used chipotle powder instead of ancho on the pineapple because I ran out after rubbing down the pork (it was extra spicy but very good!!) Honestly, my mind is blown. It’s every flavor. Hits every note. I am seriously impressed. Heck of a recipe. I applaud you.
★★★★★
Thank you SO much for your kind words! You totally made my day and I’m so thankful you love the recipe!