Crispy Pork Belly Tacos with Mango Salsa

1.Prepare the Pork Belly: Score the pork skin deeply in a diamond pattern without cutting into the meat. Pat the entire piece of pork belly very dry with paper towels.

2.In a small bowl, mix the coarse sea salt, brown sugar, smoked paprika, garlic powder, and black pepper. Rub this mixture thoroughly over the entire pork belly, ensuring the seasoning gets into the scored skin.

3.Preheat your oven to 160°C. Place the pork belly skin-side up in a roasting pan. Pour the 1/4 cup of water into the bottom of the pan (this creates steam to keep the meat moist).

4.Roast for 2.5 hours. After 2.5 hours, increase the oven temperature to 220°C (or use the broiler setting if your oven is weak on top heat). Continue roasting for another 30-45 minutes, watching constantly, until the skin is puffed up, golden brown, and extremely crispy (crackling).

5.Remove the pork belly from the oven and let it rest for at least 15 minutes before slicing. Once rested, slice the pork belly into bite-sized cubes (about 1.5 cm).

6.Prepare the Mango Salsa: While the pork rests, combine the diced mangoes, avocado, minced red onion, minced jalapeño (if using), chopped cilantro, lime juice, and a pinch of salt in a medium bowl. Gently toss to combine, being careful not to mash the avocado.

7.Warm the Tortillas: Heat the vegetable oil in a small skillet over medium heat. Briefly fry each corn tortilla for about 30 seconds per side until pliable and slightly toasted. Keep them warm wrapped in a clean kitchen towel.

8.Assemble the Tacos: Fill each warm tortilla with several pieces of the crispy pork belly. Top generously with the fresh mango salsa. Serve immediately with extra lime wedges on the side.