If you believe tacos are more than just food—they’re an experience—then you’re going to love this recipe.
These Crispy Pork Belly Tacos are a bold celebration of texture and flavor: slow-roasted, spice-rubbed pork belly with crispy skin; fresh guacamole that cools and balances the richness; a fiery, herb-packed chimichurri to cut through the fat—and the final touch that brings it all together? A generous dollop of Kalona SuperNatural Organic Sour Cream.
What makes Kalona SuperNatural so special isn’t just its rich, velvety texture—it’s how they make it. Small, sustainable family farms supply the organic cream, and Kalona processes it minimally to preserve its real dairy flavor. No gums, no stabilizers—just pure, tangy goodness from grass-fed cows. It’s the kind of ingredient that doesn’t just sit on top of your taco; it elevates it.
In this recipe, Kalona’s sour cream plays an essential role. It softens the heat of the chimichurri, pairs beautifully with the unctuous pork belly, and adds a cool, creamy finish that contrasts every crunchy, spicy, juicy bite. Trust us—it’s the one topping you don’t want to skip.
So gather your ingredients, invite some friends over, and get ready to serve tacos that feel like a treat and taste like they were made with care—because they were. Thanks Taylor!
Crispy Pork Belly Tacos
Ingredients
1½ lbs pork belly, skin scored
1 tsp kosher salt
½ tsp black pepper
1 tsp smoked paprika
½ tsp garlic powder
2 ripe avocados
1 tbsp lime juice
1 tbsp red onion, finely diced
Salt to taste
½ cup fresh cilantro, chopped
2 garlic cloves, mince
2 tbsp red wine vinegar
¼ cup olive oil
½ tsp chopped habanero
1/4 of onion
Small corn tortillas, warmed
Kalona SuperNatural Organic Sour Cream
Fresh cilantro (optional)
Instructions
1. Prep Pork Belly:Pork belly dry. Rub with salt, pepper, paprika, and garlic powder.
2. Roast: Roast at 300°F (150°C) for 2 hours. Increase to 450°F (230°C) and roast 20–30 min more until skin is crispy. Rest 10 minutes, then slice.
3. Make Guacamole: Mash avocados with lime juice, onion, and salt.
4. Make Chimichurri: Stir cilantro , garlic, vinegar, olive oil, chopped habanero ,
onion and sugar.
5. Assemble Tacos: Add crispy pork to tortillas. Top with guacamole, chimichurri, and a dollop of sour cream. Garnish with cilantro if desired.