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Pork Belly
Adobo Tacos

By Chef Andrew Hunter



2 Lypid™ Plant-Based Smoked Pork Belly Slices, cut in “lardons”

2 Tbsp Oil (olive, vegetable or olive-canola blend)

2 Tbsp Red adobo or enchilada sauce

2 - 6” Corn tortillas

4 Tbsp Guacamole

2 Tbsp White onion, minced

2 Tbsp Fresh cilantro, minced

2 Lime wedges


1. Cut each Lypid™ Plant-Based Smoked Pork Belly Slice crosswise into 6 – ½” strips, or “lardons.”

2. Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil. Brown the lardons for 1 minute, turn over and brown for another 1 minute. Cook lardons to a deep golden color.

3. Heat tortillas on griddle. Spread half guacamole in a strip across the center of each tortilla.

4. Arrange 6 lardons across guacamole on each tortilla, and sprinkle evenly with onion and cilantro.

5. Serve with lime wedges.

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