Instant Pot Pork Belly Tacos
This is a sponsored post written by me on behalf of Mission®. All opinions are entirely my own.
Instant Pot Pork Belly Tacos are melt-in-your-mouth, tender braised pork belly, coated in a sweet and spicy sauce, served in a mini corn tortilla. They are the ultimate game day snack!
Instant Pot Pork Belly Tacos
Instant Pot Pork Belly TacosWe’re heading into the final days before the Big Game and I’m on the edge of my seat waiting to see who makes it! During football season our weekends revolve around watching our favorite teams play. Friends and family come over and I lay out a big spread, or everyone brings something to share, and we all cheer our teams on.
You know me, I like bite-size food, so this year for the big game I’m making these Instant Pot Pork Belly Street Tacos with Mission® Street Tacos Corn Tortillas. Their small size makes them easy to grab and eat in a few bites while you watch the game, and the tender, juicy pork belly just melts in your mouth.
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What You’ll Need to Make Instant Pot Pork Belly Tacos:
Mission Street Tacos Corn Tortillas – These mini corn tortillas have the flavor, texture, and size of authentic street tacos. They are the perfect size for snacking and their small size makes them super versatile. The kids and I make mini tacos as an after-school snack all the time, and on game day I fill a big tray full of them for half-time snacking!
Pork Belly – Pork belly is uncured, unsalted, unsmoked, bacon. It is melt-in-your-mouth tender on the inside and a little crisp on the outside. Don’t let pork belly intimidate you! Our easy method for making it in the Instant Pot gives you perfectly tender braised pork belly every time.
Taco Seasoning – Make your own homemade taco seasoning or buy a taco seasoning at the store.
BBQ Sauce – Make your own homemade bbq sauce or use your favorite store-bought sauce. I suggest going with one a little on the sweeter side to balance out the spice of the taco seasoning.
How to Cook Pork Belly in an Instant Pot:
The key to making tender pork belly is cooking it low and slow. The Instant Pot lets you cut down on the cook time by cooking it under high pressure, sealing in the juices, and tenderizing the meat for the perfect pork belly.
- Rub the taco seasoning on to the fatty top layer of the pork.
- Add the broth and wine to the Instant Pot inner pot and place the pork belly with the taco seasoning facing up. Note: I think the wine adds flavor to the pork but if you prefer to cook without wine you can replace the wine with more broth.
- Lock the lid into place and set the valve to SEALING. Set it to HIGH pressure for 80 minutes.
- As the cooking time nears the finish line (about 10 minutes left) add butter to a cast iron pan and place it in the oven. Preheat the oven to 400 degrees Fahrenheit.
- When the timer goes off, press cancel on your Instant Pot and do a 10-minute natural release. After 10 minutes turn the valve to VENTING.
- Open the oven and get your cast iron pan ready. Pour in the BBQ, and then carefully transfer the pork belly to the cast iron pan with the fat side facing down. Baste the side facing up with more BBQ sauce if you like.
- Cook for 20 minutes or until the pork belly is crispy on the outside.
- Remove from the oven and transfer to a cutting board.
- Slice into cubes and serve on Mission Street Tacos Corn Tortillas with your favorite toppings.
Don’t Forget the Chips and Salsa!
It’s not a party without Mission® Thin & Crispy Tortilla Chips and a little creamy salsa verde. The chips are perfectly crispy, and nice and thin, just like the chips you’d get at a restaurant. They are certified gluten-free and have no artificial colors or flavors. In fact, they are made with just 4 simple ingredients including sea salt.
I usually eat them straight out of the bag, but for parties I serve them alongside my pork belly street tacos with a little creamy salsa verde dip. To make the dip, just mix salsa verde and sour cream in a 1:1 ratio. Totally easy, totally delicious!
Vote for Your Favorite Snack!
From 1/1/19 – 2/3/19, you have the chance to vote daily for your favorite snack in the Mission Snack Showdown. Each week leading up to the Big Game, there will be different snack matchups. Make sure to vote here for your favorite game day snack so you can also submit an entry daily for a chance to win some prizes perfect for your game day watch gathering. Each vote submission will also submit you for a chance to win the final grand prize!
Want More Game Day Recipes?
- BBQ Pork Quesadillas
- Beer Braised Beef Enchiladas
- Easy Baked Chicken Taquitos
- Slow Cooker Taco Soup
- Chicken Taco Braid
INSTANT POT PORK BELLY TACOS
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Instant Pot Pork Belly Tacos
Ingredients
- 32 Mission® Street Tacos Corn Tortillas
- 2 pounds pork belly, skinless
- 3 tablespoons taco seasoning
- ½ cup broth
- ¼ cup white wine
- 2 tablespoons butter
- 1/4 cup BBQ sauce
Instructions
- Rub the taco seasoning on to the fatty top layer of the pork.
- Add the broth and wine to the Instant Pot inner pot and place the pork belly with the taco seasoning facing up.
- Lock the lid into place and set the valve to SEALING. Set it to HIGH pressure for 80 minutes.
- As the cooking time nears the finish line (about 10 minutes left) add butter to a cast iron pan and place it in the oven. Preheat the oven to 400 degrees F.
- When the timer goes off press cancel on your Instant Pot and do a 10 minute natural release. After 10 minutes turn the valve to VENTING.
- Open the oven and get your cast iron pan ready. Pour in the BBQ and then carefully transfer the pork belly to the cast iron pan with the fat side facing down. Baste the side facing up with more BBQ sauce if you like.
- Cook for 20 minutes or until the pork belly is crispy on the outside.
- Remove from the oven and transfer to a cutting board.
- Slice into cubes and serve on Mission Street Tacos Corn Tortillas with your favorite toppings. Approximately 1 ounce of meat per tortilla.
Notes
Nutrition
This didn’t turn out for me. I followed the directions exactly but the pork belly came out like a big piece of rubber. I have it in the fridge and tomorrow I’ll try to braise it in the cooking liquid to tenderize it. Maybe it’s just me, but meat cooked in the instant pot is almost always a big fail.