Pork Belly Taco Recipe Jamie Oliver: Crispy Pork With Zesty Slaw

This recipe transforms humble pork belly into crispy, caramelized perfection that makes every taco unforgettable. I developed this method after testing multiple approaches to achieve that ideal texture.

The key is slow-roasting the pork first, then finishing with a high-heat blast to create shatteringly crispy skin. This technique ensures tender meat inside with that coveted crunch outside.

Paired with a bright, tangy slaw that cuts through the richness, these tacos balance textures and flavors perfectly. The slaw adds freshness and crunch that complements the pork beautifully.

Serve with warm tortillas and your favorite toppings for a dish that feels special enough for company but simple enough for weeknight dinner.

Ingredients for Pork Belly Taco Recipe Jamie Oliver

Every ingredient here builds toward that perfect bite of crispy pork and tangy slaw.

The pork belly is non-negotiable here—skin-on, fatty cuts from a trusted butcher or Whole Foods yield the best results. Look for pieces with even marbling and a thick skin layer. I’ve found that Costco often carries pre-scored pork belly, which saves prep time. For the rub, Diamond Crystal kosher salt ensures even distribution without over-salting.

Out of smoked paprika? Regular paprika with a pinch of cayenne works in a pinch. No fresh cilantro? Flat-leaf parsley at a 1:1 ratio maintains the green freshness. For the slaw, pre-shredded cabbage (from the bag) is a time-saver, though whole heads offer better texture. The mayonnaise can be swapped for Greek yogurt if you prefer a tangier base.

Pork belly can be cured and stored in the fridge for 24 hours before cooking. The slaw keeps well for 3 days in an airtight container. Tortillas are best warmed just before serving—store them in a dry, cool place to prevent staling.

Step-by-Step Instructions for Pork Belly Tacos With Zesty Slaw

Master the technique for achieving perfectly crispy pork belly paired with a vibrant slaw.

Step 1: Season and Score the Pork Belly

Pat the 2 lb Pork Belly dry with paper towels, ensuring the skin is completely moisture-free. This is critical for achieving maximum crispiness. Score the skin in a diamond pattern, cutting just through the fat layer without piercing the meat beneath.

Combine the 1 tbsp Kosher Salt, 1 tsp Black Pepper, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, and 2 tbsp Brown Sugar in a small bowl. Rub this mixture evenly over all surfaces of the pork belly, pressing it into the scored skin and meat. Let it rest at room temperature for 30 minutes to allow the seasoning to penetrate.

Step 2: Roast the Pork Belly Until Crisp

Preheat your oven to 400°F. Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 1 hour, then reduce the heat to 325°F and continue roasting for another 1 hour 30 minutes to 2 hours.

The pork is done when the skin is deeply caramelized and shatteringly crisp to the touch. For extra crispiness, broil for the final 2-3 minutes, watching closely to prevent burning. Remove from the oven and let it rest for 15 minutes before slicing.

Step 3: Prepare the Zesty Slaw

Thinly shred the 0.5 whole Green Cabbage and place it in a large bowl. Add the thinly sliced 1 whole Red Onion and the chopped 0.5 cup Fresh Cilantro. In a separate small bowl, whisk together the 0.5 cup Mayonnaise, 3 tbsp Lime Juice, and 1 tbsp White Vinegar.

Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Season with a pinch of salt if needed, then let the slaw sit for at least 10 minutes to allow the flavors to meld. Dice the 1 whole Jalapeño and fold it in just before serving for a fresh, spicy kick.

Step 4: Assemble and Serve the Tacos

Warm the 12 pieces Corn Tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly charred. Slice the rested pork belly into ½-inch thick pieces.

Fill each tortilla with a generous portion of slaw and top with the crispy pork belly slices. Drizzle with any remaining juices from the pork and finish with a sprinkle of fresh cilantro. Serve immediately while the pork is still crisp and the tortillas are warm.

Pro Cooking Tips for This Dish

Drying is Key

Pat that 2 lb Pork Belly completely dry with paper towels before scoring. Any moisture on the skin prevents crispiness. I learned this the hard way my first attempt—soggy skin is no fun. 💡

Score Deeply

Cut through the fat layer but not into the meat when scoring. Use a sharp knife to create a diamond pattern. This allows the fat to render properly and the skin to crisp evenly.

Low and Slow

Start at 400°F for 1 hour, then drop to 325°F for 1.5-2 hours. This two-stage method ensures tender meat inside while achieving that shatteringly crisp skin we all love.

Broil to Finish

For extra crispiness, broil for 2-3 minutes at the end. Watch closely—it goes from perfect to burnt fast. I use the Lodge cast iron skillet for this final step.

Rest Before Slicing

Let the pork belly rest for 15 minutes after roasting. This allows juices to redistribute, keeping the meat moist. Slice into ½-inch thick pieces just before serving. 🔥

Wire Rack Trick

Place the pork on a wire rack over a baking sheet. This elevates the meat, allowing hot air to circulate all around for even cooking and crisping. A game-changer for home cooks.

Frequently Asked Questions