Pork Belly Tacos 

Gluten-free Taco Tuesday loaded with healthy fats and a pineapple-radish salsa to die for!

If you’ve been following me for a while you know that I love to thrill tastebuds with real foods. I like to create recipes that are practical for anyone to make it home.

These pork belly tacos require a little preparation in advance to make sure it is as flavorful as possible.

The ingredients are very simple and I’m almost sure you have them in your pantry. So get on cooking and let me know how you like it. 😉

Pork Belly Tacos

Ingredients:

• 1 lb pork belly
• Sea salt and pepper, to taste
• 2 tbsp coconut aminos (instead of soy-sauce)
• 1/2 tbsp coconut sugar
• 4 siete foods cassava tortillas (also available at Whole Foods in the frozen section) 

Pineapple-radish salsa:

• 3 radishes, quartered and sliced
• 1/2 cup pineapple, chopped
• 1/2 green bell pepper (or any other color)
• 1/2 yellow chill pepper or jalapeño, if you like spicy
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 4-6 tbsp apple cider vinegar
• Sea salt

How?

1. Season pork belly with sea salt, pepper, coconut aminos and coconut sugar. Place in a shallow dish and transfer to the fridge for 1-2 hours. You can also do this overnight if you want. Not a big deal for me.
2. Preheat oven to 450F and bake pork belly for 30 minutes. Make sure to cover the dish with aluminum foil.
3. Place sliced radishes in a bowl and pour in apple cider vinegar. Leave soaking until we are ready to make the salsa.
4. Lower oven temperature to 250F, remove aluminum foil and bake for 30 more minutes.
5. While the pork belly is baking, let’s go ahead and make the salsa.
6. Mix all the ingredients, except sea salt. Add to this mixture 4 tbsp of the apple cider in which you’ve been soaking the radishes. Adjust according to your taste. When ready to serve season with sea salt.
7. Check on the pork belly and if it has a nice brown color remove from the oven. If it is still kind of pale simply broil for a couple of minutes. Allow to cool down for a little bit and then proceed to slice.
8. Place a skillet over high heat and warm up your tortillas.
9. Add pork belly slices on tortillas and top with pineapple radish salsa.