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Pork Belly Tacos & Pineapple Salsa
with Black Bean Salad
40 MIN
+$6.99/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
These irresistible tacos feature rich, tender pork belly—coated in zesty spices like ancho chile, smoked paprika, Mexican oregano, and more—piled into soft flour tortillas alongside crisp radishes, a crunchy peanut and pineapple salsa, and creamy avocado for a variety of textures and flavors.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1260 Cals (est.)
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Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
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16 oz No Added Hormones Cooked Pork Belly
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8 Flour Tortillas
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⅔ cup Tomatillo-Poblano Sauce
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4 tsps Honey
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½ lb Pineapple Spears
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¼ cup Roasted Peanuts
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6 oz Radishes
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2 Avocados
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1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
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2 15.5-Oz Cans Black Beans
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1 Lime
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½ lb Grape Tomatoes
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4 Scallions
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2 Tbsps Grated Cotija Cheese
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2 oz Pickled Peppadew Peppers
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the black bean salad
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; season with salt and pepper. Drain and rinse the beans. Roughly chop the peppers. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Small dice the pineapple. Roughly chop the peanuts. In a bowl, combine the drained beans, chopped peppers, halved tomatoes, sliced white bottoms of the scallions, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the tomatillo sauce, honey, diced pineapple, and chopped peanuts.
2
Slice & brown the pork belly
Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Season on both sides with the spice blend. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the seasoned pork belly in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate.
*The USDA recommends reheating cooked pork to 140°F.
3
Warm the tortillas & serve your dish
If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, browned pork belly, seasoned radishes, seasoned avocado, and pineapple salsa. Serve the tacos with the black bean salad on the side. Garnish the tacos with the sliced green tops of the scallions. Top the salad with the cheese. Enjoy!
1
Prepare the ingredients & make the black bean salad
If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Place in a separate bowl; season with salt and pepper. Drain and rinse the beans. Roughly chop the peppers. Halve the tomatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime crosswise. Small dice the pineapple. Roughly chop the peanuts. In a bowl, combine the drained beans, chopped peppers, halved tomatoes, sliced white bottoms of the scallions, the juice of both lime halves, and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the tomatillo sauce, honey, diced pineapple, and chopped peanuts.
2
Slice & brown the pork belly
Meanwhile, pat the pork belly dry with paper towels. Place on a cutting board with the fat cap facing up; cut crosswise into 1/2-inch-thick pieces. Season on both sides with the spice blend. Heat a large pan (nonstick, if you have one) on medium-high until hot. Add the seasoned pork belly in an even layer. Cook 4 to 6 minutes, or until browned. Flip and cook 3 to 5 minutes, or until browned and heated through.* Transfer to a paper towel-lined plate.
*The USDA recommends reheating cooked pork to 140°F.
3
Warm the tortillas & serve your dish
If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, browned pork belly, seasoned radishes, seasoned avocado, and pineapple salsa. Serve the tacos with the black bean salad on the side. Garnish the tacos with the sliced green tops of the scallions. Top the salad with the cheese. Enjoy!
Tips from Home Chefs