Name: Crispy Pork Belly Tacos
Total time: 1 h
Yield: 4
Ingredients: 900 g Skinless pork belly, cut into 1-inch cubes; 1½ tsp Kosher salt; 1 tsp Cumin; 1 tsp Mexican oregano; 1 tsp Ancho powder; ½ tsp Black pepper; 240 g Water, for the render; 3 cloves Garlic, smashed (glaze); 1 Orange, juiced (glaze); 1 tbsp Chipotle in adobo, minced (glaze); 12 Corn tortillas; ½ White onion, diced; ½ cup Cilantro, chopped; ½ cup Salsa verde; 2 Limes

Method

Prep 15 min · seasoned

Season the pork with the salt and spices and let it sit 15 minutes.
Simmer 30 min · the water gone, cubes in clear fat

Put it in a cold skillet with the water. Simmer uncovered until the water has gone and the cubes are sitting in clear fat. Do not rush this; it is where the fat renders.
Fry 15 min · crackling and brown on all sides

Raise the heat to medium and fry until the cubes crackle and brown on all sides. If the fat gets deeper than the cubes, pour some off -- you are frying, not deep-frying.
Fry 3 min · sticky and coating

Add the garlic, orange juice and chipotle, and toss until the glaze is sticky and coats everything.
Heat charred

Char the tortillas directly over a flame or in a dry pan.
Assemble built

Build with onion, cilantro, salsa verde and a squeeze of lime.

If it's not right

What you see	Why	What to do
Chewy fat	Not rendered long enough in the water stage.	The water stage is the one that matters. Give it the full time.
Burnt outside, soft inside	The heat went up before the water was gone.	Wait until the pan is dry and the cubes sit in clear fat.
Glaze burning	Too hot when it went in, or the pan still had too much fat.	Pour off and lower the heat.

Crispy Pork Belly Tacos

Ingredients

Method

If it's not right

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