Smoked Paprika & Coffee Pork Belly Tacos

• •1.5 lbs Pork Belly
• •2 tbsp Smoked Paprika
• •1 tbsp Ground Coffee
• •1 tbsp Brown Sugar
• •1 tsp Garlic Powder
• •1 tsp Onion Powder
• •1 tsp Ground Cumin
• •0.5 tsp Cayenne Pepper
• •1.5 tsp Kosher Salt
• •1 tsp Black Pepper
• •1 tbsp Olive Oil
• •1 medium Red Onion
• •0.5 cup Apple Cider Vinegar
• •0.5 cup Water
• •1 tbsp Granulated Sugar
• •1 tsp Kosher Salt
• •1 large Avocado
• •0.3 cup Sour Cream or Mexican Crema
• •1 tbsp Lime Juice
• •2 tbsp Cilantro
• •0.3 tsp Salt
• •12 Corn Tortillas
• •0.3 cup Fresh Cilantro
• •for serving Lime Wedges

Instructions

1. 1

   Prepare the Pork Belly Rub: In a small bowl, combine smoked paprika, ground coffee, brown sugar, garlic powder, onion powder, ground cumin, cayenne pepper, 1.5 tsp kosher salt, and black pepper. Mix well.

2. 2

   Season and Roast Pork Belly: Pat the pork belly dry with paper towels. Rub the olive oil all over the pork belly, then generously coat with the spice rub, pressing it into the meat. Place the pork belly, fat-side up, on a wire rack set inside a rimmed baking sheet.

3. 3

   Slow Roast: Preheat oven to 300°F (150°C). Roast the pork belly for 2.5 hours, or until very tender. The internal temperature should be around 190-200°F (88-93°C).

4. 4

   Crisp the Pork Belly: Increase oven temperature to 400°F (200°C). Roast for another 15-20 minutes, or until the exterior is nicely browned and crispy. Alternatively, you can cut the roasted pork belly into 1/2-inch cubes and pan-fry them in a skillet over medium-high heat for 5-7 minutes until crispy on all sides.

5. 5

   Rest and Cube: Remove the pork belly from the oven and let it rest for 10-15 minutes before cutting. Once rested, cut the pork belly into small, bite-sized cubes (about 1/2 to 3/4 inch).

6. 6

   Make Quick-Pickled Red Onions: While the pork belly roasts, thinly slice the red onion. In a heatproof jar or bowl, combine apple cider vinegar, water, granulated sugar, and 1 tsp kosher salt. Microwave for 1-2 minutes, or heat in a small saucepan, until sugar and salt are dissolved. Add the sliced red onion to the liquid, ensuring it's submerged. Let sit at room temperature for at least 30 minutes, or refrigerate for longer.

7. 7

   Prepare Avocado Crema: In a food processor or blender, combine ripe avocado, sour cream (or Mexican crema), lime juice, 2 tbsp chopped cilantro, and 1/4 tsp salt. Blend until smooth and creamy. Taste and adjust seasoning if needed. If too thick, add a tiny bit of water or more lime juice.

8. 8

   Warm Tortillas: Heat the corn tortillas using your preferred method: In a dry skillet over medium-high heat, cook each tortilla for 20-30 seconds per side until pliable and slightly charred. Stack and wrap in a clean kitchen towel to keep warm. Alternatively, wrap a stack of tortillas in foil and heat in a 350°F (175°C) oven for 10-15 minutes.

9. 9

   Assemble Tacos: Fill each warm tortilla with a generous spoonful of the crispy pork belly. Top with quick-pickled red onions, a dollop of avocado crema, and a sprinkle of fresh chopped cilantro. Serve immediately with extra lime wedges.

Chef's Tips

• 💡Pork Belly Crispiness: For extra crispy pork belly, after cubing, you can pan-fry the pieces in a hot skillet for a few minutes until golden and crisp on all sides.
• 💡Make Ahead: The quick-pickled red onions and avocado crema can be made a day in advance. Store the onions in the pickling liquid in the refrigerator. Store the crema in an airtight container in the refrigerator, pressing plastic wrap directly onto the surface to prevent browning.
• 💡Adjust Spice: If you prefer more heat, increase the amount of cayenne pepper in the rub. For less heat, omit it.
• 💡Serving Suggestions: A side of black beans and rice or a simple green salad would complement these tacos beautifully.
• 💡Tortilla Choice: While corn tortillas are traditional, flour tortillas can also be used if preferred.