Crispy Pork Belly Tacos with Chili Lime Sauce


  • 1 oz. Chef's Line® Chili Lime Sauce
  • 3 oz. Chef's Line Diced Cooked Hickory Smoked Pork Belly
  • 2 oz. Monarch® Fire Roasted Corn and Poblano Onion Blend, warmed
  • 2 oz. Glenview Farms® Aged Sharp White Cheddar Cheese, crumbled
  • 3 tsp. Chef's Line Hand Scooped Guacamole
  • 3 ea. Del Pasado® White Corn 6-Inch Tortilla, warmed


  1. Reheat pork belly in a saute pan over medium heat, stirring until golden brown and some of the fat has rendered out.
  2. Fill warm tortillas with the pork belly, top with corn poblano blend, cheese, guacamole and drizzle with sauce.

Recipe by Chef Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1