Hello everybody, welcome to our recipe page. Today I will show you how to make a distinctive dish, Pork belly tacos. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Pork belly tacos Recipe. The toppings for these pork belly tacos are a fusion of Mexican and Asian inspired flavors: cabbage, cilantro, jalapeño, green onion and a light drizzle of spicy-salty-tangy mayonnaise. Guuuuuys….these Pork Belly Tacos are life.
You can cook Pork belly tacos using 13 ingredients and 10 steps. Here is how you cook it.
Ingredients of Pork belly tacos
You need 4 lb of pork belly.
Take of Olive oil.
Prepare of Dry rub with low sugar.
You need of Corn tortillas.
Make ready of Flour tortillas.
Prepare of Additional topping options.
You need of Shredded cabbage for crunch.
Take of Fresh salsa.
It’s of Mexican cojita cheese crumbles.
You need of Diced onions.
Take of Cilantro.
You need of Limes.
Make ready of Tomatoes.
It's so versatile and here is one way to enjoy the best.Chef Enrique Olvera stuffs tacos with crispy pork belly, confited in fat, and serves them with a tangy salsa spiked with Mexican beer.Pork Belly Tacos with Pineapple Salsa.I love them so damn much that I would probably give up my first unborn child to eat these every day of my life.
Pork belly tacos step by step
Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet..
Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer..
Rub entire belly with olive oil..
Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas..
Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer..
Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn..
The risk of over cooking is lower since it is a high fat content cut..
Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks..
Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer..
Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas..
The showstopper of this pork belly taco recipe is the green onion sauce with pickled watermelon rind.Get a margarita in your hand and these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado in your belly… it's Cinco de Mayo people!If you have never had pork belly other than bacon, then you don't know what your missing out on!
Pork Belly Recipes~Pork Belly Tacos - La Piña en la Cocina.For the longest time I have been wanting to cook a recipe that involved pork belly.The problem was that I could not find it in any of my.Fill each tortilla with a slice or two of pork belly and top with pickled slaw.Chef, culinary instructor, cooking show host and James Beard Award-winning cookbook author Joanne Weir has a new collection of recipes out, Kitchen Gypsy, and you're going to want it.
