Pork Belly Tacos with Volcano Microgreen Mix


This recipe brings Asian-Mexican fusion to a new level. Umami from the marinated pork belly paired with sweetness from chili sauce, brightness from microgreens, and acidity from lime create a balance sure to be loved by all. Most of the timing comes from marinating and baking, so it's easy to put together and add your artist touch when the ingredients are ready to assemble.


8 corn or flour tortillas

2 pounds pork belly

1 cup soy sauce

Juice of 1 lime

1 tablespoon minced garlic

1/2 cup olive oil

2 oz. Volcano microgreen mix 

1/4 cup white vinegar

Toppings of your choice. We used 1 red onion, 1 avocado, bottled sweet chili sauce, and lime squeeze. You could also try peanut sauce, crushed cashews, mandarin orange slices, queso fresco, sliced Fresno chilis - the options are endless!


Cut pork belly into bite-size pieces. Marinate in soy sauce, olive oil, lime juice, and garlic for at least 30 minutes or up to overnight in the fridge. The soy sauce provides the salty element. Preheat the oven to 400 degrees Fahrenheit.

Bake the pork belly for 30 minutes. Flip the pieces and bake for an additional 15-30 minutes, or until fully cooked with internal temperature of at least 145 degrees Fahrenheit.

While the pork belly is baking, rinse the microgreens in a small bath of vinegar/water solution (1/4 cup vinegar, 2 cups water). Set on paper towels to dry.

In a dry pan or on top of flame, toast 8 tortillas to desired doneness (2 per serving). Prepare toppings by slicing avocado, red onion, and lime wedges.

To plate, top each tortilla with about 1/4 cup of pork belly. Drizzle on chili sauce and fill with desired toppings. Garnish with microgreens and devour.