Variation
Spicy Version: Add sliced fresh jalapeños to the pickling jar.
Dinner · Main Course · Tacos · Mexican-inspired
Pork Belly Tacos With Pickled Watermelon Rind
These pork belly tacos feature succulent, crispy meat topped with tangy pickled watermelon rind for a refreshing summer twist.
Prep
30 min
Cook
2 h 30 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Quick Pickle Rind
- 1
Brine Prep
In a small saucepan, combine vinegar, water, sugar, salt, mustard seeds, and pepper flakes. Bring to a simmer over medium heat until sugar dissolves.
Tip: Do not boil for long or the vinegar will lose its punch.
- 2
Pickling
Place diced rind in a heat-proof jar and pour the hot brine over it. Let sit at room temperature for at least 1 hour.
Tip: These are even better if made 24 hours in advance.
How to Make Pork Belly Tacos With Pickled Watermelon Rind
Total time: 3 h · Yields 4 servings
- 1
Score and Season
Preheat your oven to 160°C (325°F). Pat the pork belly dry with paper towels. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. Rub the salt, paprika, cumin, and pepper all over the meat side, and only salt on the skin side.
- 2
Slow Roast
Place the pork belly skin-side up on a wire rack set over a baking sheet. Roast for 2 hours. This slow process renders the fat and ensures the meat remains juicy.
- 3
Crank the Heat
Increase oven temperature to 230°C (450°F). Roast for an additional 20 to 30 minutes, watching closely, until the skin is puffed and golden brown. Remove from oven and let rest for 15 minutes.
- 4
Slice the Pork
Using a serrated knife, slice the pork belly into bite-sized cubes or thin strips. Ensure each piece has a bit of the crispy skin attached.
- 5
Warm Tortillas
Heat a dry skillet over medium-high heat. Warm each corn tortilla for 30 seconds per side until pliable and slightly charred.
- 6
Assemble Tacos
Place a generous portion of pork belly on each tortilla. Top with avocado slices, a spoonful of drained pickled watermelon rind, cilantro, and a sprinkle of cotija cheese.
Chef's Tips
- Dry skin is the secret to crispiness. Leave the pork uncovered in the fridge for 4 hours before roasting if time permits.
- Use a serrated knife to cut through the crispy skin without crushing the tender meat below.
- If the skin isn't puffing, you can finish it under the broiler for 1-2 minutes, but watch it constantly to prevent burning.
What to Serve with Pork Belly Tacos With Pickled Watermelon Rind
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with a side of black beans
- Pair with a cold Mexican lager
- Offer extra hot sauce on the side
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Creamy Version: Drizzle with a lime-infused crema or Greek yogurt.
Variation
Asian Fusion: Swap the spices for five-spice powder and use a soy-ginger glaze.
Storage & Reheating
Store leftover pork in an airtight container for up to 3 days. Reheat in a pan or air fryer to maintain skin crispiness. Pickled rind keeps for 2 weeks in the fridge.
Further reading
Frequently asked questions
What part of the watermelon is the rind?
The rind is the white part between the pink flesh and the green outer skin. Make sure to peel off the tough green skin before pickling.
Can I make pork belly tacos in an air fryer?
Yes, roast at 160°C for 40 minutes, then 200°C for 10-15 minutes until the skin is crispy.
Why is my pork belly skin chewy instead of crispy?
This usually happens if the skin was too wet or the final oven temperature wasn't high enough to puff the collagen.
Is pickled watermelon rind sweet or savory?
It is a balance of both. The sugar and vinegar create a tang similar to a bread-and-butter pickle.
How do I select the best meat for pork belly tacos?
Look for a piece with even layers of fat and meat. Avoid pieces that are almost entirely fat.
Can I use flour tortillas instead?
You can, but corn tortillas provide a traditional flavor and sturdy base that complements the rich pork.
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