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Air Fryer Crispy Pork Belly Tacos with Mango Slaw and Sriracha Aioli
Indulge in crispy pork belly tacos with mango slaw and sriracha aioli, perfectly made in the air fryer for a crazy good comfort food experience!
Get ready to tantalize your taste buds with these Air Fryer Crispy Pork Belly Tacos, a next-level indulgence that combines the rich, savory flavors of perfectly crispy pork belly with the fresh, zesty bite of mango slaw. This recipe is the epitome of comfort food taken to new heights—bursting with bold flavors and contrasting textures that will have you craving more.
The air fryer works its magic by rendering the pork belly to crispy perfection, while maintaining its succulent interior. Paired with a vibrant mango slaw that delivers a refreshing crunch, and a spicy sriracha aioli that adds a creamy kick, each bite is a symphony of indulgence that is worth every calorie. Whether you're hosting a casual get-together or simply treating yourself to a delectable meal, these tacos are sure to impress and satisfy.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
40 mins
Total Time
60 mins
Servings
4
Calories
750 kcal
per serving
Cuisine
Mexican
Indulge in crispy pork belly tacos with mango slaw and sriracha aioli, perfectly made in the air fryer for a crazy good comfort food experience!
Ingredients
- • Pork belly: 1 pound, skinless, cut into 1-inch cubes
- • Corn tortillas: 8
- • Mango: 1, peeled and julienned
- • Red cabbage: 1 cup, shredded
- • Carrot: 1, julienned
- • Fresh cilantro: 1/4 cup, chopped
- • Lime: 1, juiced
- • Olive oil: 1 tablespoon
- • Salt: 1 teaspoon
- • Black pepper: 1/2 teaspoon
- • Garlic powder: 1 teaspoon
- • Smoked paprika: 1 teaspoon
- • Mayonnaise: 1/2 cup
- • Sriracha sauce: 2 tablespoons
- • White vinegar: 1 tablespoon
- • Honey: 1 tablespoon
Instructions
- 1 Preheat your air fryer to 400°F (200°C).
- 2 In a large mixing bowl, toss the pork belly cubes with olive oil, salt, black pepper, garlic powder, and smoked paprika until evenly coated.
- 3 Arrange the pork belly cubes in a single layer in the air fryer basket. Cook for 25-30 minutes, shaking the basket halfway through, until the pork is crispy and cooked through.
- 4 While the pork is cooking, prepare the mango slaw. In a bowl, combine the julienned mango, shredded cabbage, julienned carrot, and chopped cilantro. Drizzle with lime juice and toss to combine. Set aside.
- 5 For the sriracha aioli, mix mayonnaise, sriracha sauce, white vinegar, and honey in a small bowl until smooth. Adjust seasoning to taste.
- 6 Once the pork is ready, warm the corn tortillas in a dry skillet over medium heat until pliable.
- 7 Assemble the tacos by placing a few pieces of crispy pork belly onto each tortilla. Top with a generous portion of mango slaw and drizzle with sriracha aioli. Serve immediately.
Serving Suggestions
- • These crispy pork belly tacos pair beautifully with a light and refreshing side salad, such as a cucumber and avocado salad with a squeeze of lime. For beverages, consider serving a crisp lager or a fruity white wine to complement the rich flavors of the pork and the freshness of the mango slaw. If you're looking for a non-alcoholic option, a sparkling water with a hint of citrus will cleanse the palate perfectly.
Storage Tips
Store any leftover pork belly in an airtight container in the refrigerator for up to 3 days. To reheat, place the pork belly in the air fryer at 350°F (175°C) for 5-7 minutes until heated through and crispy again. The mango slaw is best enjoyed fresh but can be stored in the refrigerator for up to 1 day. Reassemble tacos just before serving with freshly warmed tortillas.
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