Lechon Tacos


  1. For the pork
  2. 2 lbs pork belly
  3. 6 cups water
  4. 1/2 cup soysauce
  5. 4 bay leaves
  6. 1 head garlic, cloves seperated but skin on
  7. 1 tbsp peppercorn
  8. 1 tbsp coconut oil
  9. For the quick pickle atchara
  10. 1/2 cup cabbage, shredded
  11. 1/2 cup carrots, shredded
  12. 1/2 red onion, thinly sliced
  13. 2 tsp sugar
  14. to taste salt
  15. For the rest
  16. Sour cream to serve
  17. Fresh chopped cilantro
  18. Corn Tortilla


  1. In a large pot, add water, pork belly, bay leaves, garlic, soysauce and black pepper. Bring to a boil and then lower the heat to simmer for 1 hour or until the meat is tender.

  2. Placed cook pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for atleast 2 hrs or overnight.

  3. Meanwhile, make the pickle combine all ingredients in a bowl, transfer to a jar, and chill in fridge.

  4. Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is crispy and crackly.

  5. To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, cream, and cilantro.

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