Grilled Pork Belly Tacos with Pico de Gallo

1. Prepare the pico de gallo by finely dicing the tomatoes, red onion, and jalapeño pepper and placing them in a mixing bowl.

2. Chop the cilantro and add it to the bowl with the other vegetables.

3. Season the salsa with salt, pepper, and fresh lime juice. Mix everything together until well combined and set aside.

4. Grill the thin slices of pork belly on a hot griddle until they are golden brown and crispy on both sides.

5. Warm the corn tortillas on the griddle, using some of the rendered pork fat for extra flavor.

6. Once cooked, remove the pork belly from the griddle and chop it into small, bite-sized pieces.

7. To assemble the tacos, place a generous portion of the chopped pork belly onto each warm tortilla.

8. Top the meat with the fresh pico de gallo and serve immediately.