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Pork Belly Tacos: Brix & Columns Vineyard


  • 1 lb pork belly, seasoned and roasted
  • 8 small flour tortillas, warmed
  • 4 T. mayonnaise 4 T. chipotle salsa
  • 1 jalapeno, seeded and sliced
  • 2 green onions, thinly sliced
  • 2 cups Asian coleslaw mix or a mixture of assorted chopped cabbage
  • 1 lime cut into 8 wedges Mix together the mayo and salsa in a small bowl

Cut the pork belly into small chunks or thin slices and heat in a small frypan. Layout the tortillas on a board and top each with 1 T. of the mayo-salsa sauce. Place pieces of the pork belly on each tortilla then top with jalapeno, green onion, and slaw. Top each with a lime wedge to squeeze over the taco.

Makes 4 servings

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