Begin by cubing up your pork belly, lathering with canola oil and generously seasoning with my Smoked Chipotle Mezcal rub (or your favorite taco seasoning). Next, add the tomato, jalapeno, onion and red bell pepper to a sheet pan and oil + season with salt.

Preheat your grill for direct cooking at medium high heat (around 375F).

First, add your tomato, jalapeno, onion and bell pepper to the fire to char. Cook on all sides until lightly charred (around 3-4 minutes), then pull off and bring back to the kitchen. Slice the stems & outer layer of the white onion off, and cut the meat from the bell pepper. Add all the charred veggies plus the rest of the ingredients for the salsa to the blender. Blend until you reach your desired consistency, then pull off and set aside.

Once done with the salsa, add all the ingredients for the Avocado Crema to the blender and blend until smooth. Set that aside.

Add a cast iron skillet or wok to the grill to preheat for 2 minutes. Once hot, add the pork belly to the skillet. Cook the pork belly, stirring frequently, until the fat begins to render from the pork and the cubed pork are “fried” in their own fat. Cook until the outside of the cubes become crispy but the pork belly is still soft (about 160F internal and around 15-20 minutes). Once done, pull the skillet off and pull the pork belly out. Warm up your tortillas and get ready to serve!

For serving, add a dollop of the avocado crema & salsa to the tortilla. Next, add the pork belly topped with pickled red onions, pickled jalapenos and cotija cheese. Serve & enjoy!