Crispy Pork Belly Carnitas Tacos with Egg Wraps

Place the cubed pork belly, water, lard, and 1.5 teaspoons of sea salt into a skillet over medium heat. Simmer until the water completely evaporates and the pork begins to render in its own fat.

Turn up the heat slightly to medium-high and fry the pork belly cubes in the rendered fat for 8 to 10 minutes, stirring frequently, until they are deeply browned and crispy on the outside but tender inside. Scoop them out and drain, saving the hot rendered fat in the pan.

Whisk the eggs, heavy cream, and 0.5 teaspoons of sea salt together until completely smooth and free of streaks.

Melt a small dab of bacon fat in a non-stick skillet over medium-low heat. Pour in a quarter of the egg mixture, swirling the pan immediately to form a very thin, tortilla-sized crepe. Cook for 1 minute, flip carefully, cook for another 30 seconds, then remove. Repeat to make 4 tortillas.

Fill each warm egg tortilla with a generous pile of crispy carnitas. Spoon a small teaspoon of the hot rendered pork fat from the skillet over the meat for moisture and extra flavor, fold them up, and serve immediately in street-food style.