Description
Crispy pork belly tacos with a creamy avocado topping. Perfect for a fun weeknight dinner.
Ingredients
Units
Scale
- 2-2.5 lbs (907-1134 g) pork belly
- 1 tsp sea salt
- 1 Tbsp coconut sugar
- 1 tsp cumin
- 1/4 tsp black pepper
- 1 large white onion
- 3 cloves garlic
- 1/4 cups (59 ml) apple cider vinegar
- 2 1/2 cups (591 ml) chicken stock
- 1 cinnamon stick
- 2 bay leaves
- 1 tsp dried oregano
- 1 chipotle
- 1/2 cups (118 ml) tapioca starch
- Oil for searing
- Corn tortillas
- Cilantro
Instructions
- Dice ¼ cup of excess pork belly fat into cubes and render or melt the fat in a Dutch oven over medium-high heat.
- Toss the pork belly strips with sea salt, coconut sugar, cumin, and black pepper.
- Using 2 Tbsp of rendered fat, sear all sides of the pork belly over medium-high heat (approximately 375°F/190°C) until golden brown and set aside.
- Add onions and garlic to the pan and cook until softened.
- Pour in apple cider vinegar and deglaze the pan.
- Return the pork to the pot, add stock, and bring to a boil.
- Add bay leaves, cinnamon, oregano, and chipotle pepper; cover and simmer for 1 hour.
- Remove the pork belly to cool; strain out the onions, garlic, and chipotle pepper.
- Heat a large frying pan or cast iron skillet with oil over medium-high heat (approximately 375°F/190°C).
- Toss pork belly in tapioca starch and sear all sides until lightly browned and crispy.
- Serve pork belly in warmed tortillas with salsa, avocado cream, and pickled onions.
- Salsa
- Avocado Cream
- Pickled Red Onions
Notes
- For extra crispy pork belly, ensure it’s completely dry before dredging in tapioca starch.
- Leftover pork belly can be stored in the refrigerator for up to 4 days and reheated in a pan or oven.
- If you don’t have tapioca starch, you can substitute with cornstarch or arrowroot powder, but the texture may be slightly different.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
- Cholesterol: 100