Crispy Pork Belly Carnitas Tacos with Egg Tortillas

Toss the diced pork belly thoroughly with 1.5 teaspoons of fine sea salt. Melt the lard in a heavy cast-iron skillet over medium heat. Add the pork belly cubes and cook slowly for 20 to 25 minutes, stirring occasionally, until the fat has rendered out and the cubes are deeply browned and crispy on all sides. Remove the pork belly with a slotted spoon, reserving the rendered fat in the pan.

Whisk the whole eggs, heavy cream, and 0.25 teaspoons of salt in a bowl until completely smooth and slightly frothy. Heat a small 6-inch non-stick skillet over medium-low heat and melt a tiny dab of butter. Pour in a quarter of the egg mixture, swirling the pan rapidly to coat the bottom in a very thin layer. Cook for 1 minute until set, flip carefully, and cook for another 15 seconds. Repeat to make 4 thin wraps, stacking them on a warm plate.

Lay two egg tortillas on a plate. Divide the crispy pork belly evenly among the wraps, and drizzle with a spoonful of the hot, rendered pork fat from the skillet. Serve immediately as hand-held street tacos.