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Pork Belly Tacos with Watermelon
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Pork Belly Tacos with Watermelon

This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program. Watch Video

Pork Belly Tacos with Watermelon

1 pound pork belly
2 tablespoons Chinese five-spice powder
1 teaspoon kosher salt
2 tablespoons canola oil
2 cups beef broth
¼ cup soy sauce
¼ cup brown sugar
2 tablespoons chopped ginger
2 tablespoons olive oil
15 pieces watermelon, cut into 1-by-3 inch pieces
15 4½" flour tortillas, warmed
1 lime, cut into wedges


Heat oven to 325°.

Rub the pork belly with the five-spice powder and salt, and let rest at room temperature for 20 minutes.

In a sauté pan, heat the canola oil on medium-high heat. Brown the pork belly on all sides, and then transfer to an oven-safe dish. Pour in the broth, soy sauce, sugar and ginger, cover with foil, and transfer to the oven to braise for 2 hours and 30 minutes.

Remove from the oven, and let cool in the liquid for one hour. Remove the pork belly from the liquid, and cool in the refrigerator for three hours. Cut the meat into 1-by-3 inch pieces.

In a large sauté pan, heat the olive oil over medium-high heat. Add the pork belly, and cook until crispy and heated through.

Place pieces of watermelon and pork belly in each tortilla, and squeeze with fresh lime juice.

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