Introduction: SHREDDED PORK BELLY TACOS. Occasionally, I get a serious hankering for a street style taco. Usually, when that happens, I'll go with shredded beef or chicken, or even spicy tilapia. When I saw pork belly on sale at the local supermarket, however, I knew I wanted to try something different. Hopefully, this recipe will inspire you to try something new as well.As always, thanks for reading. Step 1: INGREDIENTS. Pork belly is a very decadent cut of meat. It is generally used to make American style bacon. Most of the recipes I found on the internet using pork belly were of the "how to make bacon" variety.You will need:2 lbs pork belly. (Depending on where you get it will determine the size. I got mine from the grocery butcher.)1/2 Cup brown sugar2 tsp. chili powder1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp cumin1/4 tsp ground all-spice1.5 tsp sea salt-For this recipe, I procured a 4 lbs belly. However, since I didn't want to use it all for this recipe, I set aside half of it to make bacon.- Step 2: PREP. Combine your spices in a bowl and set aside. As my belly came with skin, I chose to leave it on and make a series of diamond slashes in it to allow the spices to soak in. I placed the meat on a wire rack in a roasting pan and rubbed the spices on heavily. -I placed the remaining spice rub in a bag to use for my bacon-I placed the pan in the fridge for an hour, then heated my oven to 500 degrees Fahrenheit. Step 3: BAKE. I placed the pan in the oven initially for 10 minutes. This allowed the spice mix to melt a little and let the fat and skin on the top crisp slightly. I removed it from the oven and reduced the heat to 220 degrees Fahrenheit.When the oven had cooled slightly, I added 1.5 Cups of water to the bottom of the pan and placed it back in the oven for 90 minutes.After 90 minutes, the internal temperature reached 160 degrees Fahrenheit. I wanted the temperature to hover around this point for as long as possible for collagen in the connective tissues to break down, so I lowered the oven to 195 degrees Fahrenheit and placed the belly back in the oven for another 90 minutes. I also added another 1.5 cups of water to the pan.Now it was time to render the fat a bit. I raised the temperature up to 350 degrees Fahrenheit and removed the rack. I wanted it to braise in it's liquid. After 30 minutes, I flipped the belly skin down and added 2 cups of water and 1 cup of cider vinegar. After that, back into the oven for another 60 minutes. Step 4: REST and SHRED. I removed it from the oven and allow it to rest for 20 minutes. I cut off the skin and the fat cap then I shredded that sucker. I ended up with 3/4 lbs of tender, succulent shredded pork belly. Instead of wasting the skin and fat cap, I decided to make chicharones (also known as lardons) I simply fried the skin pieces in fat until they started popping like pig popcorn. These can be either eaten like they are or added to beans/soups to add flavor. Step 5: SERVE IT UP. I heated up some corn tortillas in an iron skillet and loaded them down with the shredded pork belly, shredded cabbage and lettuce, onions, and tomatoes. With a dash of fresh lime they were delicious! I made another couple of tacos with the shredded cabbage and lettuce, Sriracha, and shredded cheese as well. They were so good I didn't even get to take pictures before they were eaten.I think the pork belly was a success. If you decide to try this for yourself, please tell me how it turned out. Have a great day!