Whether it’s brunch or taco night, these sunny-side-up pork belly tacos made with Rodriguez Bakery tortillas bring the sizzle and flavor. Topped with crispy pork, creamy guac, and a golden fried egg, these tacos strike the perfect balance of rich, fresh, and satisfying.
Ingredients:
For the Pork Belly:
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1 lb pork belly, skin scored
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1 tsp salt
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½ tsp black pepper
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1 tsp smoked paprika
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1 tsp garlic powder
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½ tsp cumin
For the Toppings:
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4–6 Rodriguez Bakery corn tortillas
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4–6 large eggs
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1 cup guacamole (store-bought or homemade)
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1 cup pico de gallo (diced tomatoes, onions, cilantro, lime juice)
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¼ cup pickled red onions (optional, for brightness)
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Hot sauce or salsa of your choice
Instructions:
Roast the Pork Belly:
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Preheat oven to 375°F (190°C).
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Rub pork belly with salt, pepper, paprika, garlic powder, and cumin.
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Place on a wire rack over a baking sheet and roast for 1½–2 hours, until tender and crispy.
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Let rest, then slice into taco-sized pieces.
Fry the Eggs:
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Heat a nonstick skillet over medium heat with a small amount of oil.
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Crack in eggs and cook sunny-side-up until whites are set and yolks are still runny.
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Season with salt and pepper.
Assemble the Tacos:
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Warm Rodriguez Bakery tortillas on a skillet or directly over a flame until soft and pliable.
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Add a few slices of crispy pork belly.
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Top with a spoonful of guacamole and pico de gallo.
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Gently place a fried egg on top of each taco.
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Finish with pickled onions and your favorite salsa or hot sauce.
With every bite, these tacos deliver crispy, creamy, and fresh flavors all wrapped in a warm Rodriguez Bakery tortilla. Whether you're hosting brunch or indulging solo, these pork belly breakfast tacos are a bold and satisfying way to start, or end, your day.
