- 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.
- 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.
- 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.
- 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.
- 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.