Bar Patrón’s pork belly tacos

Bar Patrón's pork belly tacos are a simple and spicy Mexican classic. The combination of pasilla and arbol chillies gives the salsa in this dish an extra kick.


  • • 250g pork belly
  • • Handful of rock salt
  • • 4 x 15cm fresh corn tortillas

  • For the salsa
  • • 50g pasilla chilli
  • • 15g arbol chilli
  • • 2 garlic cloves, crushed
  • • ½ brown onion, roughly chopped
  • • 250ml orange juice
  • • 50ml lager
  • • Pinch of salt
  • • 15g panella (Mexican sugar)

  • To garnish
  • • Pickled onion
  • • Fresh jalapeño, chopped
  • • 4 sprigs of coriander


  1. Heat oven to 200°C.
  2. Massage pork belly with rock salt and leave in a tray to dry for one hour.
  3. Lightly score skin and place in oven to cook for 45 minutes.
  4. Once cooked and skin has turned to golden, remove from oven and cut into bite-sized pieces.

For salsa

  1. In a frying pan, toast chillies for roughly two minutes
  2. Add garlic and onion and cook until golden.
  3. Place in a blender and add remaining salsa ingredients. Blend until combined.

To assemble

  1. In a frying pan, lightly heat the tortillas and remove.
  2. Spread salsa on tortillas evenly. Add two slices of pork belly to each.
  3. Garnish with pickled onion, jalapeño and coriander.