• 3 Tbsp. cooking oil
  • 1 lb. pork belly
  • 3 cloves garlic, minced
  • ½ cup guava paste
  • ½ cup hot sauce
  • 10 flour tortillas
  • ½ carrot, shredded
  • ½ cucumber, small diced
  • ½ cup cotija cheese
  • Mojo Aioli (recipe below)

Mojo Aioli

  • 8 egg yolks
  • 10 cloves garlic
  • 1 oz. blended oil
  • 1 Tbsp. dry white wine
  • 1 lime, juiced
  • 1 tsp. black pepper
  • 1 tsp. oregano
  • 1 tsp. cumin
  • 1 tsp. adobo seasoning
  • Pinch of salt



Pork Belly

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée, Sandwich


  1. In medium saucepan, heat oil on medium heat. Cut pork belly into 1/4-inch cubes, and slowly cook them in pan till crispy.
  2. In small saucepan, heat garlic and melt guava paste with hot sauce. Cook until incorporated.
  3. Toss pork belly cubes in guava hot sauce till covered.
  4. Torch tortillas to get a little char on them.
  5. On tortillas, place a handful of pork belly, and top with carrots, cucumbers, cotija cheese and drizzle of Mojo Aioli.
  6. For Mojo Aioli, in food processor, blend egg yolks and garlic. Slowly add blended oil. Add wine, splash of lime, black pepper, oregano, cumin, adobo seasoning and salt. Blend until incorporated.