Lechon Tacos

In a large pot, add water, pork belly, bay leaves, garlic, soysauce and black pepper. Bring to a boil and then lower the heat to simmer for 1 hour or until the meat is tender.

Placed cook pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hrs or overnight.

Meanwhile, make the pickle combine all ingredients in a bowl, transfer to a jar, and chill in fridge.

Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400F until the skin is crispy and crackly.

To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, cream, and cilantro.