Tamarind-Glazed Pork Belly Tacos with Pickled Red Onion

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Slow-cooked pork belly glazed with tangy tamarind sauce, served in warm corn tortillas topped with spicy pickled red onions and fresh cilantro. This Mexican-inspired pork recipe, ready in about 160 minutes, pairs pork belly, skin removed, tamarind paste, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 calories and feeds 6, 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.

Ingredients

• 2 lbs, cut into 1.5-inch pieces pork belly, skin removed
• 3 tbsp tamarind paste
• 2 tbsp brown sugar
• 4 minced garlic cloves
• 12 small corn tortillas
• 1 medium, thinly sliced red onion
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp honey
• 1/4 cup chopped fresh cilantro
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tbsp vegetable oil

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: In a bowl, whisk together 3 tbsp tamarind paste, 2 tbsp brown sugar, 4 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper. Toss 2 lbs cubed pork belly in this glaze and let marinate for 30 minutes.
2. Step 2: Preheat oven to 325°F. Place marinated pork belly in a roasting pan, drizzle 1 tbsp vegetable oil over it, and roast uncovered for 2 hours, turning halfway, until tender and caramelized.
3. Step 3: While pork cooks, make pickled onions by combining 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp honey, 1/2 tsp salt in a jar. Add 1 thinly sliced red onion, submerge fully, and refrigerate at least 30 minutes.
4. Step 4: Warm 12 corn tortillas in a dry skillet over medium heat for 1 minute per side until pliable. Assemble tacos by placing roasted pork belly pieces on tortillas, topping with pickled red onions and 1/4 cup chopped fresh cilantro.