Pork Belly

1. Dice 1/4 cup of excess pork belly fat into cubes and render or melt the fat in a Dutch oven over medium-high heat.
2. Toss the pork belly strips with sea salt, coconut sugar, cumin, and black pepper.
3. 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.
4. Add onions and garlic to the pan and cook until softened.
5. Pour in apple cider vinegar and deglaze the pan.
6. Return the pork to the pot, add stock, and bring to a boil.
7. Add bay leaves, cinnamon, oregano, and chipotle pepper; cover and simmer for 1 hour.
8. Remove the pork belly to cool; strain out the onions, garlic, and chipotle pepper.
9. Heat a large frying pan or cast iron skillet with oil over medium-high heat (approximately 375°F/190°C).
10. Toss pork belly in tapioca starch and sear all sides until lightly browned and crispy.
11. Serve pork belly in warmed tortillas with salsa, avocado cream, pickled onions, and cilantro.

Salsa

1. In a blender, combine the tomatoes, salt, and the reserved onions, garlic, and chipotle from the simmer broth; puree until smooth.

Avocado Cream

1. In a food processor or with an immersion blender, puree the avocados with a pinch of salt and 2 Tbsp lime juice until smooth and creamy.

Pickled Red Onions

1. Dissolve the salt and coconut sugar in the warm water. Add the vinegar and sliced red onion, and let sit for 20 minutes to 1 hour. Store in the refrigerator for up to 5 days.