Chicharron Pork Belly Tacos with Cotija and Jalapeno Crema

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Divide the shredded Monterey Jack cheese into four equal mounds, spacing them well apart. Flatten each mound slightly into a circle. Bake for 6 to 8 minutes until the edges are golden brown and bubbling. Remove from the oven, let cool for 1 minute, then carefully drape each warm disc over a thick spatula handle or rolling pin to shape them into hard taco shells as they cool and crisp.

Toss the cubed pork belly in the adobo seasoning. Heat lard in a heavy cast-iron skillet over medium-high heat. Add the pork belly and fry, stirring frequently, for about 12 to 15 minutes until the fat renders down and the pork bits are deeply browned and crispy. Drain excess fat and set aside.

In a small bowl, whisk together the sour cream, finely minced jalapeno, and lime juice until smooth and combined.

Fill each of the four cheese shells with the crispy pork belly. Drizzle the jalapeno crema generously over the meat, then garnish with crumbled cotija cheese and fresh chopped cilantro. Serve immediately while warm and crispy.