Tamarind-Glazed Pork Belly Tacos

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Rich pork belly slow-roasted and finished with a tangy tamarind glaze, served in warm corn tortillas with fresh toppings. This Mexican-inspired pork recipe, ready in about 200 minutes, pairs pork belly, skin scored, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 4 Mexican cuisine 550 cal/serving

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Ingredients

2 lbs pork belly, skin scored
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
3 tbsp tamarind paste
2 tbsp honey
1/4 cup water
8 small corn tortillas
1 cup shredded red cabbage
1/4 cup chopped fresh cilantro
4 lime wedges

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Instructions

Step 1: Preheat oven to 300°F. Rub 2 lbs pork belly scored skin with 1 tsp salt and 1/2 tsp black pepper. Place on a roasting rack skin side up.
Step 2: Roast pork belly for 2.5 hours until tender and fat has rendered.
Step 3: Meanwhile, combine 3 tbsp tamarind paste, 2 tbsp honey, and 1/4 cup water in a small saucepan. Simmer over medium heat for 5-7 minutes until thickened to a glaze.
Step 4: Increase oven temperature to 425°F. Brush tamarind glaze generously over pork belly skin and roast for an additional 15 minutes until caramelized and crispy.
Step 5: Remove pork belly and let rest for 10 minutes, then slice into bite-sized pieces.
Step 6: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Fill each with slices of glazed pork belly, 1/8 cup shredded red cabbage, and sprinkle with 1 tbsp chopped fresh cilantro.
Step 7: Serve tacos with lime wedges for squeezing fresh juice over top.