Meal Kit

Braised Pork Belly Tacos

With Homemade Pico de Gallo and Cilantro-Lime Rice

Prep & Cook Time: 20-30 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pork belly is already a perfectly rich cut of meat. Slow braising takes it to a whole new level by making it melt-in-your-mouth tender and moist, and we save you the time and trouble by braising it for you (a term also known as "Sous Vide"). When wrapped in warm corn tortillas and accented by homemade pico de gallo (the acidity of the lime plays beautifully against the silky pork belly), you've got taco perfection.

In Your Box (serves 2)

  • 1 Tomato
  • 0 Chives
  • 4 Cilantro Sprigs
  • 1 Jalapeño Pepper
  • 3 Garlic Cloves
  • 1 Lime
  • 1 Red Onion
  • 1 cup Jasmine Rice
  • 1 Sous Vide Pork Belly
  • 6 6" Corn Tortillas

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 2 Medium Pans

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Throughly rinse produce and pat dry. Dice tomato. Coarsely chop chives and cilantro. Remove stem, seeds and membrane (spiny white innards) from jalapeño and dice the rest. Coarsely chop garlic. Slice lime in half. Peel red onion and dice.

  2. 2

    Cook the Rice

    Bring a medium pot with 2 cups of water to a boil. Once boiling, add the rice, cover, and cook for 12-15 minutes over medium-low heat. Once all water is absorbed, fluff rice, add half the cilantro, juice of half the lime to taste, and season with a pinch of salt and pepper. Keep warm until ready to serve.

  3. 3

    Prepare the Pico de Gallo

    In a large mixing bowl combine the tomato, half of the chives (reserving the other half for garnish), jalapeño, garlic, red onion to taste, remaining cilantro, and juice of the other lime half. Mix together and add salt to taste. Cover and place Pico de Gallo in refrigerator to chill before serving.

  4. 4

    Cook the Pork Belly

    Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season pork belly with a pinch of salt and pepper and place in the pan. Cook on each side for 5 - 6 minutes, or until skin is golden brown and crispy. Pork belly should be warm throughout. Allow pork belly to rest for 5 minutes and then slice into ¼" thick pieces.

  5. 5

    Plate the Dish

    In a medium pan, warm the corn tortillas until tender and foldable. Place slices of pork belly atop the tortillas. Top with homemade Pico de Gallo. Garnish with remaining chives.

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