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Pressure Cooker Pork Belly Tacos

Pressure Cooker Pork Belly Tacos | Pork belly traditionally takes hours to prepare, but this pressure cooker method cuts down on cooking time and allows you to enjoy pork belly tacos on a weeknight! Taco Tuesday lovers will enjoy this fusion of Mexican cuisine and Chinese-inspired flavors. Tacos make a great appetizer for game day or an easy family dinner — everyone can add their favorite toppings for a unique meal every time. Serve with homemade quick pickled veggies!


Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

For Pork Belly
1 pound pork belly, skin on
½ cup + 1 tablespoon Kikkoman® Soy Sauce, divided
4 cups water
2 tablespoons + 1 tablespoon honey, divided
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
2 teaspoon + 1 teaspoon ground cumin, divided
½ teaspoon garlic powder
½ teaspoon + ¼ teaspoon smoked paprika

For Serving
6 corn tortillas

Optional toppings
½ cup pickled red onion
½ cup fire roasted corn kernels
⅓ cup chopped cilantro  
¼ cup pickled jalapeños
Lime wedges


  1. Score the underside of the pork belly (not the skin side) about ½ inch deep. This will allow the braising liquid to be better absorbed.
  2. In a pressure cooker, whisk together ½ cup soy sauce, water, 2 tablespoons honey, sriracha, 2 teaspoons cumin, garlic powder, and ½ teaspoon smoked paprika. Place pork belly in pot. Cover with lid and close vent valve. Press manual setting for 25 minutes.
  3. When timer goes off allow pressure to naturally release before opening vent valve and releasing remaining pressure. Open lid. Carefully remove pork belly from liquid and place on a small plate to cool. Stir together remaining soy sauce, honey, cumin and paprika. Once the pork belly is at room temperature slice into bite-sized pieces using a sharp knife. Blot excess moisture from pork belly pieces using paper towel. Place in a bowl and toss with remaining sauce.
  4. Preheat oven to 425˚F. Place pork belly pieces on a greased baking pan. Roast for 18-20 minutes or until pork belly skin is crispy.
  5. Divide pork belly cubes between tortillas and top with pickled vegetables, fire roasted corn, cilantro, pickled jalapeños and a squeeze of lime.

Note: pickled vegetables and lime help to balance the richness of the pork belly.


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