Smoky Chipotle Lime Pork Belly Tacos

Allergens

Soy (from adobo sauce), Gluten (in some corn tortillas)

Ingredients

• 2 lbs pork belly, cut into 1
• inch cubes
• 3 cups chicken broth
• 4 chipotle peppers in adobo sauce
• 3 cloves garlic, minced
• Zest and juice of 2 limes
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 small corn tortillas
• Fresh cilantro, for garnish
• Red onion, thinly sliced, for garnish
• Lime wedges, for serving

Instructions

1. In a large pot or pressure cooker, combine pork belly, chicken broth, chipotle peppers, garlic, lime zest and juice, cumin, salt, and black pepper. Cook on low heat for 2 3 hours (or use pressure cooker setting) until the pork is tender and easily shreds with a fork.
2. Using a slotted spoon, remove the pork from the liquid and shred it into bite sized pieces. Reserve the cooking liquid.
3. Heat a large skillet over medium high heat. Add the shredded pork and cook until crispy and browned on all sides, adding reserved cooking liquid as needed to prevent drying out.
4. Warm tortillas in a dry skillet or microwave for 10 seconds per tortilla.
5. Assemble tacos by placing a generous amount of pork belly mixture on each tortilla, topping with fresh cilantro and red onion slices. Serve with lime wedges on the side.

Chef’s Insight

This dish combines bold flavors and textures to create an unforgettable sensory experience.

Notes

For a more authentic taste, use fresh chipotle peppers instead of canned ones.