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Crispy Pork Belly Mexican Street Taco (Courtesy Tif Smith)

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Heat oven to 450 degrees

Season pork belly with the Sisters Seasoning package and 1/2 the Alaga Syrup and a little water.

Marinate overnight in refrigerator, then pull out, place in roasting pan and put in the oven.

Cover with foil and roast belly for 30 minutes. Remove from the oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled about and hour or up to two days.

Once chilled, slice into thick pieces and brown in a small amount of oil until nice and crispy. Brush with Alaga syrup on both sides.

Take the tortillas and warm them up in a black skillet on both sides.

Cut the pork belly in 2 inch strips and put on a tortilla and add the salsa and a small piece of cilantro and serve.

Stock image photo. Not actual recipe photo.


1 lb. skinless pork belly

1 package Sister Pork Seasoning

1/2 cup Alaga Light Syrup

Fat Cat Guajillo Gost Pineapple & Roasted Garlic Salsa (available at Mexican Market)

Flour Tortillas

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