Name: Sweet Corn & Charred Pork Belly Tacos with Avocado Salsa
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 oz pork belly, skinless, cut into 1/2-inch cubes; 1 cup fresh sweet corn kernels (about 2 ears); 1 ripe avocado, diced; 1/4 cup finely diced red onion; 1 small jalapeño, minced (seeded for less heat); 2 tbsp fresh cilantro, chopped; 1 lime, zested and juiced; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1 tsp kosher salt, divided; 1/2 tsp black pepper; 1 tbsp olive oil; 4 small corn tortillas; 2 tbsp Cotija cheese, crumbled (optional, for garnish)

Sweet Corn & Charred Pork Belly Tacos with Avocado Salsa

miradu

Inspired by the bold, market-driven style of Guerrilla Tacos, this taco recipe combines crispy, smoky pork belly with the sweetness of summer corn and the creamy brightness of avocado salsa. Each bite captures the inventive essence of California street food—contrasting textures and vibrant flavors that sing with local ingredients. Charred corn and jalapeño add depth, while fresh lime and cilantro keep things lively and fresh. These are tacos designed for savoring outdoors, in true Los Angeles spirit.

Ingredients

Instructions

Preheat a cast iron skillet or grill pan over medium-high heat.
Toss the pork belly cubes with smoked paprika, cumin, 1/2 tsp salt, and black pepper.
Add olive oil to the skillet, then add pork belly cubes. Sear until crispy and browned on all sides, about 8-10 minutes. Remove and set aside on a plate lined with paper towels.
Wipe excess fat from the skillet. Add the corn kernels and a pinch of salt; cook, stirring occasionally, until lightly charred in spots (about 3-4 minutes). Transfer to a bowl.
In a medium bowl, combine the avocado, red onion, jalapeño, cilantro, lime zest, and juice. Gently fold in the charred corn. Season to taste with salt and set aside.
Warm the corn tortillas directly over a gas flame or in a clean dry skillet until pliable and slightly charred.
To assemble, layer crispy pork belly on each tortilla, spoon over a generous amount of sweet corn-avocado salsa, and top with Cotija cheese (if using). Serve immediately with extra lime wedges.