Cooking

Pork Belly Tacos

Hi All! I had a girl’s craft night last night and made this amazing Asian inspired Pork Belly Taco. I love experiencing with food and while we were calibrating who was bringing what, in my mind, I wanted Pork Belly something. Did a little pinterest surfing and decided on this. I wanted to share my personal recipe to you all. Please, if you’ve tried it, share your photos with me! I would love to see them.

I apologize that there’s no other photos of the processing because honestly, I did not know it was going to turn out so well! I will update with more photos when I get to remake this amazing recipe. 🙂 ENJOY!

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Pork Belly Tacos (everything was eyeballed)

Ingredients:

  • Pork Belly
    • 4 lbs of Pork Belly (Definitely skin on, but if you can’t find it, no skin is fine)
    • 2 tbsp of Chinese Five Spice
    • 1 tbsp of Kosher Salt
    • 1tsp Garlic Powder
    • Dash of White Pepper
  • Asian Slaw
    • 2 English Cucumbers (shredded)
    • 1 Daikon (shredded)
    • 1 bag of shredded Carrots
    • 2 Garlic minced
    • 1 tsp Minced Ginger (about a thumb size)
    • a few chopped up Mint Leaves
    • 2 tbsp Mayo
    • 1 to 2 tbsp Sriracha (depends on how spicy you want it)
    • 1 to 2 tbsp of raw honey
    • Salt and pepper to taste
  • Grilled Pineapple Salsa
    • Half a grilled pineapple chopped up
    • 1 diced Jalapeno
    • 2 shallots chopped up
    • 2 Garlic minced
    • a handful of chopped up cilantro
    • Juice of half a lime or the whole lime if it’s not juicy enough.
    • Salt and pepper to taste
  • Pickled Red Onion (optional)
    • 1 cup water
    • 1 cup apple cider vinegar
    • 2 to 3 tbsp of sugar
    • 1 sliced red onion
    • as many garlic slices as you want (I did about 3 to 4 garlic)
    • as many jalapenos slices you want (I did 1 jalapeno)

Prep your pork belly, wash, dry with towel. Make sure there’s no water.  Make score marks on the top of the skin.  Mix the other ingredients in a bowl and season the pork belly. I rub the seasoning onto the belly. Cook the pork belly skin DOWN in 400 degrees for about 45 minutes to an hour, flip the pork belly skin side up, and cook for about another 15 minutes until the skin becomes crispy. Let it rest.

For the slaw, I had used a shredder however if you want it to stay crispy longer, I say chop the cucumber and daikon about the same size as the bagged shredded carrots. Mix everything together.

For the pineapple, I had slice the pineapple and placed it on a pan, threw them in with the Pork Belly. I let it roast in there for about 20 minutes then diced them up. Mix it with the rest of the ingredients for the salsa.

Bring to boil in a pot, the water, vinegar and sugar. Once it boils turn it off and throw in the red onion, garlic, and jalapenos. Let it cool.

Once everything is done, I just heat up some corn tortillas and throw everything on it. Enjoy!

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