Cut the pork belly into 1/4-inch strips and season with salt, pepper, and garlic powder.

Preheat the griddle to medium heat, setting up a hot zone for searing the pork.

Sear the pork belly strips for 2-3 minutes on each side until golden brown, then chop into bite-sized pieces.

Cook crumbled chorizo in the hot zone of the griddle for about 6 minutes until fully cooked.

Combine the pork belly and chorizo with crushed pineapple and cook for an additional 4-5 minutes.

Toast the tortillas in the hot zone for about a minute until slightly golden, then transfer to the cool zone.

Assemble tacos by adding cheese to one half of the tortilla and filling with the pork mixture, then fold and crisp on both sides for 1-2 minutes.

Garnish with diced onions, cilantro, and lime juice or Avocado Lime Crema before serving.