Step 1

Cut the pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.

Step 2

Turn the griddle to medium heat and set up two zones: hot and cool.

Step 3

Sear the pork belly strips in the hot zone for 2-3 minutes on each side until crispy.

Step 4

Remove the pork belly from the griddle, chop into small chunks, and set aside.

Step 5

Add the chorizo to the hot zone and cook for about 6 minutes, breaking it apart as it cooks.

Step 6

Add the chopped pork belly back to the griddle with the chorizo.

Step 7

Strain the crushed pineapple and add it to the griddle.

Step 8

Mix everything together and cook for another 4-5 minutes.

Step 9

Slide the mixture to the cool zone to keep it warm.

Step 10

Turn the burner to low and clean the griddle surface.

Step 11

Toast one side of the tortillas on the griddle.

Step 12

Flip the tortillas and sprinkle with the cheese mixture.

Step 13

Once the cheese starts to melt, add the chorizo, pork belly, and pineapple filling.

Step 14

Fold the tortillas in half to form tacos and crisp on both sides until golden brown.

Step 15

Remove the tacos from the griddle and garnish with diced onion and chopped cilantro.

Step 16

Optionally, squeeze fresh lime juice over the tacos or drizzle with Avocado Lime Crema.