PBLT Tacos with Maple & Sage-Pickled Avocados

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Savory • Sweet • Smoky • Herbaceous

Crispy pork belly glazed with Blueberry Hot Honey Mustard layered into toasted tacos with maple and sage-pickled avocado, fresh vegetables, and creamy mayo. A bold fusion of BLT-inspired flavors with rich caramelization, herbal brightness, and crisp texture.

Yield: Approximately 12 tacos
Prep Time: 1–1½ hours active prep (plus overnight curing and pickling)
Cook Time: Approximately 45 minutes
Total Time: Overnight process + approximately 2 hours active/cook time

INGREDIENTS

Crispy Pork Belly

Pork Belly

  • 1–1½ lb pork belly slab, skin on
  • Salt and pepper, to taste

Pre-Cook & Cure

  • Water, for boiling
  • Splash of vodka

Finishing Glaze

  • 10 oz Blueberry Hot Honey Mustard Sauce (BHHM)
  • 2–3 tbsp brown sugar

Additional

  • 4 toothpicks bundled together, for poking the skin
  • 1 onion, thinly sliced

Maple & Sage-Pickled Avocados

  • 4 ripe avocados, peeled, pitted, and sliced
  • 2–3 sprigs fresh sage
  • 3 garlic cloves, lightly smashed
  • 1 tsp whole peppercorns
  • 1 tsp salt, or to taste
  • ¼ cup maple syrup
  • Boiling water, to fill a 32 oz jar

Toppings & Assembly

  • 1 head lettuce, shredded
  • 2 medium tomatoes, diced
  • 1 medium onion, diced
  • Fresh parsley, chopped
  • 12 small flour tortillas
  • Mayonnaise, for spreading
  • Butter or oil, optional for toasting tortillas

PREPARATION

Prepare the Pork Belly

Pre-Cook the Skin

Place pork belly skin-side down into boiling water for approximately 2 minutes to tighten the skin.

Transfer immediately into cold water.

Poke the Skin

Using 4 bundled toothpicks, gently poke shallow holes evenly across the skin surface.

Avoid piercing deeply into the meat.

Season and Cure

Season pork belly generously with salt and pepper.

Brush a light splash of vodka evenly across the skin.

Place uncovered in the refrigerator overnight to dry cure.

Air Fry the Pork Belly

The following day, preheat air fryer to 340°F.

Line heavy-duty foil with sliced onion to help create a level cooking surface.

Place pork belly on top with skin facing upward.

Wrap tightly in foil while leaving the skin exposed.

Air fry for approximately 45 minutes.

Remove from foil and allow pork belly to rest for 20 minutes.

Slice thinly.

Prepare the Maple & Sage-Pickled Avocados

Place sliced avocados into a 32 oz jar.

Add:

  • Fresh sage
  • Garlic cloves
  • Whole peppercorns
  • Salt
  • Maple syrup

Fill jar with boiling water until full.

Allow to cool to room temperature.

Cover and refrigerate overnight.

Prepare the Toppings

Shred lettuce.

Dice tomatoes and onion.

Chop fresh parsley.

Slice rested pork belly thinly.

In a bowl, toss sliced pork belly with:

  • Blueberry Hot Honey Mustard Sauce
  • Brown sugar

Mix until evenly coated.

Toast the Tortillas

Spread a thin layer of mayonnaise onto each tortilla.

Heat a skillet over medium heat with a small amount of butter or oil if desired.

Toast tortillas for approximately 1–2 minutes per side until warm and lightly crisp.

ASSEMBLY

Lay toasted tortilla onto a plate.

Spread with a thin layer of mayonnaise.

Layer with:

  • Shredded lettuce
  • Diced onion
  • Diced tomatoes
  • Maple & sage-pickled avocado slices
  • Glazed pork belly

Finish with chopped parsley.

Repeat with remaining tortillas.

SERVE

Serve immediately while tortillas are warm and pork belly remains crisp around the edges.

Best enjoyed fresh for optimal texture contrast.

 

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