Scale

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

Fresh cilantro (optional)

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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.