Ingredients

The following ingredients have 4 Servings
  • 1 pound pork belly
  • 1 cup orange juice
  • 1 garlic clove, (minced)
  • 1 chipotle pepper ((in adobo sauce))
  • 1/4 teaspoon cumin
  • 1 1/2 teaspoons fresh lime juice
  • 2 teaspoon salt
  • Flour or corn tortillas ((small taco or street taco size))
  • Cotija cheese ( (for serving))
  • Diced tomatoes ((for serving))
  • Cilantro ((for serving))
  • Chimichurri ((for serving))
  • Sliced red onions ((for serving))
  • Fresh lime wedges ((for serving))

Instruction

  • Combine the pork belly, orange juice, garlic, chipotle pepper, cumin, 1 tsp. of salt and lime juice in the Instant Pot. Cook on high pressure for 60 minutes. 
  • Let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
  • Heat the oven to 425F. Place the pork belly on a rack over a parchment paper lined baking sheet and sprinkle lightly with the remaining teaspoon of salt. Roast in the oven for 20 minutes until crisp and caramelized.
  • Remove from the oven and let it cool. Once cooled, shred with a fork or chop in small pieces.
  • Assemble your tacos with 1-2 tablespoons of pork (depending on tortilla size), diced tomatoes, fresh cilantro, crumbled cotija cheese and a drizzle of chimichurri sauce.