Recipe Friday: Modern Tortilla Crispy Pork Belly Tacos

Marilyn HawkesMarch 15, 2019
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Most everyone has a favorite taco recipe, from spicy chicken and shredded beef to battered fish and fried avocado. This week, the folks from Modern Taco food truck offer a recipe you might not have in your repertoire: Crispy Pork Belly Tacos.

Modern Taco chef/co-owner Tom D’Ambrosio (also co-owner of Aioli Burger) makes his own flavored masa tortillas, which really gives the tacos an added level of flavor. If you want to make your own at home and don’t have a tortilla press, D’Ambrosio suggests cutting open a large plastic sandwich bag and spraying the inside with pan spray, then putting the dough ball between the plastic and rolling it out.

D’Ambrosio, also known as a Food Network Chopped Champ and Rockin’ Taco Rumble competitor, is partial to this taco because it has a variety of textures and flavors. “There’s a little sweet, a touch of spice and then the crispy pork belly and slaw,” he says. “It hits all points.”

Crispy Pork Belly Taco

Cilantro Lime Tortilla
1 cup masa harina
2 tbsp. chopped cilantro
2 limes, squeezed
Warm water

Add all ingredients except for the water. Add water slowly. Mix until the consistency of Play-Doh. Let rest, then press in tortilla press. Cook on flat top or hot pan with butter.

Pork Belly
Pork belly
1 cup achiote paste
1 cup bitter orange juice
2 cloves garlic
1 cinnamon stick
¼ cup kosher salt

Marinate pork belly for 24 hours. Bake at 250 degrees for 4 hours. Let rest for an hour and then slice. If not eating right away, sear pork belly slices before serving.

Pickled onions
Sliced red onions
1 cup red wine vinegar
¼ cup white sugar
1 tbsp. pickling spice

Heat all ingredients except the onions in saucepan and bring to a boil. Remove from heat and strain. Pour hot liquid over onions and let sit for 20 minutes

Crispy Pineapple Slaw
2 cups shredded cabbage
½ grilled pineapple
1 lime, juiced
½ cup mayonnaise
1 tsp. cilantro, chopped

Mix all ingredients.

To assemble:
Place sliced pork belly on a warm tortilla. Add a slice of fresh avocado, pineapple slaw and top with pickled red onions.

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