This delicious pork belly taco recipe from Jamie Oliver is packed with bold flavors and easy to make. Crispy pork belly, smoky charred corn, and fresh apple slaw come together for the perfect balance of textures. You can swap ingredients based on what you have—try using pickled onions or avocado for extra flavor. A quick, satisfying meal!
Ingredients Needed
- 200g (7oz) higher-welfare boneless pork belly, skin off
- 1 clove of garlic
- 1 teaspoon allspice
- Sea salt and black pepper
- 1 x 400g (14oz) tin of black beans
- 1 tablespoon red wine vinegar
- 2 spring onions, finely chopped
- ½ bunch (15g / ½oz) coriander, leaves and stalks separated
- 1 green apple, cored and diced
- 1 lime, zest and juice
- 1 tablespoon olive oil
- 1 red chilli, finely sliced (deseed if preferred)
- 2 frozen corn on the cob
- 1 tomato, finely grated
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 6 small corn tortillas
- 30ml (2 tablespoons) soured cream
- 1 tablespoon chipotle hot sauce
How To Make Pork Belly Tacos
- Cook the Pork Belly: Place a large non-stick frying pan on medium heat. Slice the pork into ½cm (¼-inch) thick slices, season with salt and pepper, and cook for 12 minutes, turning occasionally. When 20 seconds remain, grate in ⅔ of the garlic clove and sprinkle in the allspice, tossing to coat.
- Prepare the Apple Slaw: In a bowl, mix the chopped spring onions, most of the coriander leaves, diced apple, lime juice, olive oil, and a pinch of salt. Add half the sliced chilli and toss to combine. Set aside.
- Char the Corn: Hold the corn cobs over a gas flame (or cook in a hot griddle pan) until blackened all over, turning occasionally. Once charred, hold the cob upright on a board with a tea towel and slice off the kernels with a knife.
- Make the Charred Corn Salad: In a bowl, mix the grated tomato, remaining garlic, remaining chilli, reserved coriander stalks, olive oil, and red wine vinegar. Add the charred corn kernels and toss to combine.
- Cook the Black Beans: Transfer the crispy pork to a board. Pour the black beans into the pan (with their juices), add the vinegar, and simmer for 3 minutes, mashing gently with a fork. Adjust seasoning and add more allspice if needed.
- Assemble the Tacos: Warm the tortillas, then layer with mashed black beans, crispy pork belly slices, charred corn salad, and apple slaw. Top with soured cream, a drizzle of chipotle hot sauce, and the reserved coriander leaves and lime zest. Serve immediately.
Recipe Tips
- Render the Fat Properly: Cook the pork belly on medium heat for 12 minutes, turning often. This helps the fat render and makes the meat crispy instead of chewy.
- Char the Corn for Extra Flavor: Hold the corn directly over a gas flame or use a hot griddle pan. Turn it until it’s blackened all over for a smoky taste.
- Mash the Black Beans Gently: Don’t over-mash the beans—just enough to create a thick texture while keeping some whole for a better bite.
- Balance the Apple Slaw: If the slaw tastes too tart, add a pinch of sugar or honey to balance the lime juice.
- Warm the Tortillas Properly: Heat tortillas in a dry pan or directly over a flame for a few seconds on each side. This makes them soft and flexible for easy folding.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover pork belly tacos cool to room temperature. Store the pork, black beans, and charred corn salad separately in airtight containers in the fridge for up to 3 days.
- Reheat: Heat a dry pan over medium heat and cook the pork belly for 2–3 minutes per side until crispy. Warm the tortillas in the same pan for 10 seconds per side.
Nutrition Facts
Serving Size: 1 taco (173g)
- Calories: 862
- Total Fat: 37.7g
- Saturated Fat: 13g
- Total Carbohydrate: 82.6g
- Dietary Fiber: 17.9g
- Sugars: 13.6g
- Protein: 40.7g
Try More Jamie Oliver Recipes:
- Jamie Oliver Beef Mince Ragù
- Jamie Oliver Lamb Kofta
- Jamie Oliver Teriyaki Pork Ribs
- Jamie Oliver Teardrop Gnocchetti
Jamie Oliver Pork Belly Tacos
Description
This delicious pork belly taco recipe from Jamie Oliver is packed with bold flavors and easy to make. Crispy pork belly, smoky charred corn, and fresh apple slaw come together for the perfect balance of textures. You can swap ingredients based on what you have—try using pickled onions or avocado for extra flavor. A quick, satisfying meal!
Ingredients
Instructions
- Cook the Pork Belly: Place a large non-stick frying pan on medium heat. Slice the pork into ½cm (¼-inch) thick slices, season with salt and pepper, and cook for 12 minutes, turning occasionally. When 20 seconds remain, grate in ⅔ of the garlic clove and sprinkle in the allspice, tossing to coat.
- Prepare the Apple Slaw: In a bowl, mix the chopped spring onions, most of the coriander leaves, diced apple, lime juice, olive oil, and a pinch of salt. Add half the sliced chilli and toss to combine. Set aside.
- Char the Corn: Hold the corn cobs over a gas flame (or cook in a hot griddle pan) until blackened all over, turning occasionally. Once charred, hold the cob upright on a board with a tea towel and slice off the kernels with a knife.
- Make the Charred Corn Salad: In a bowl, mix the grated tomato, remaining garlic, remaining chilli, reserved coriander stalks, olive oil, and red wine vinegar. Add the charred corn kernels and toss to combine.
- Cook the Black Beans: Transfer the crispy pork to a board. Pour the black beans into the pan (with their juices), add the vinegar, and simmer for 3 minutes, mashing gently with a fork. Adjust seasoning and add more allspice if needed.
- Assemble the Tacos: Warm the tortillas, then layer with mashed black beans, crispy pork belly slices, charred corn salad, and apple slaw. Top with soured cream, a drizzle of chipotle hot sauce, and the reserved coriander leaves and lime zest. Serve immediately.
Notes
- Render the Fat Properly: Cook the pork belly on medium heat for 12 minutes, turning often. This helps the fat render and makes the meat crispy instead of chewy.
- Char the Corn for Extra Flavor: Hold the corn directly over a gas flame or use a hot griddle pan. Turn it until it’s blackened all over for a smoky taste.
- Mash the Black Beans Gently: Don’t over-mash the beans—just enough to create a thick texture while keeping some whole for a better bite.
- Balance the Apple Slaw: If the slaw tastes too tart, add a pinch of sugar or honey to balance the lime juice.
- Warm the Tortillas Properly: Heat tortillas in a dry pan or directly over a flame for a few seconds on each side. This makes them soft and flexible for easy folding.
Jamie Oliver Pork Belly Tacos