Mexican Street-Style Crispy Pork Belly Carnitas Tacos

Toss the pork belly cubes with sea salt, cumin, and chili powder in a bowl. Heat the lard in a heavy cast-iron skillet over medium-high heat. Add the pork belly and cook, stirring occasionally, until the fat renders and the edges turn crispy and golden brown, about 15 minutes. Drain on paper towels, keeping the rendered fat in the pan for future use.

Heat a non-stick skillet over medium heat. Place two circular mounds of shredded cheddar cheese (about 75g each) in the pan. Let them melt and bubble until the edges turn golden brown and lacey, about 3 minutes. Carefully lift each cheese round with a spatula and drape it over a suspended spatula handle or rolling pin to cool and harden into a taco shell shape.

Stuff the crispy pork belly carnitas into the hardened cheddar shells. Top with a sprinkle of fresh chopped cilantro and a hard squeeze of fresh lime juice. Serve immediately while warm and crispy.