Pork Belly Tacos with Crackling

This is pretty much the best thing I’ve ever eaten. Pork belly was always something I tiptoed by in the supermarket, not wanting to force myself to experiment for fear I would waste time/money/ingredients on a sub par preparation. But when I came across Jamie Oliver’s recipe for Pork Belly tacos in a recipe book, I became a convert. I have yet to find a better meat for tacos. The fat basically melts away over a long cooking time helping the meat stay tender while the skin becomes amazingly crunchy. Just leave yourself enough oven time to do this amazing cut of pork justice.


1.5 – 2kg section Pork Belly

1 teaspoon salt

1/2 teaspoon pepper


Preheat oven to 325F. Rub pork all over (both skin and belly side) with salt and pepper.

Place in a small square tin, one that is not too much bigger than the cut of meat itself (this allows the meat to cook within its own rendered fat). If you have a long narrow cut you may need to cook it in a loaf tin.

Cover with aluminium foil and cook covered for 5 hours.

Remove from oven, remove foil and crank oven to 425F. Return to oven on the highest rack for another 20 minutes or until crackling is bubbled – you may need to turn pan in oven to encourage even crisping around all sections of skin.

Cut into strips and enjoy in a taco with guacamole, sour cream, refried beans, lettuce and any other accompaniment you desire.

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