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Pork Belly Tacos and Avocado Cream

Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Main
Servings 5 to 6 servings

Ingredients
  

Pork Belly

  • 2-2.5 lbs pork belly cut into 3"x1½" slices
  • 1 tsp sea salt
  • 1 Tbsp coconut sugar optional
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 1 large white onion sliced
  • 3 cloves garlic whole
  • 1/4 cup apple cider vinegar
  • cups chicken stock
  • 1 cinnamon stick
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 chipotle canned in adobo sauce (or 2-3 depending how much spice you like)
  • ½ cup tapioca starch
  • Oil for searing avocado, coconut, grapeseed or pure olive oil

Salsa

  • Click the link above for the recipe.

Avocado Cream

  • Click the link above for the recipe.

Pickled Red Onions

  • Click the link above for the recipe.

Other

  • Corn tortillas
  • Cilantro

Instructions
 

Pork Belly

  • There is a lot of excess fat on pork belly. It's supposed to be there! But there will also be enough to cut off about ¼ cup worth. Dice the excess fat into cubes and render or melt the fat in a dutch oven over medium high heat. Meanwhile, toss the strips of pork belly with the sea salt, coconut sugar, cumin and black pepper in a bowl.
  • Using 2 Tbsp of the rendered fat, sear all sides of the pork belly over medium high heat until golden brown and set aside.
  • Add the onions and garlic to the pan and cook until the onions start to get soft. Pour in the apple cider vinegar and using a wooden spoon scrape the bottom of the pan (this is called deglazing) to get all the little bits unstuck from the bottom. Put the pork back in the pot along with the stock and bring to a boil. Add the bay leaves, cinnamon, oregano, and chipotle, cover, and reduce heat down to a simmer for 1 hour. Remove the pork belly to cool and strain out the onions, garlic, and chipotle pepper and set aside.
  • Heat a large frying pan or cast iron skillet with your oil of choice over medium high heat. Toss the pork belly in the tapioca starch and sear all sides until lightly brown and crispy. Serve pork belly in warmed tortillas with salsa, avocado cream, and pickled onions.

Salsa

  • Click the link above for the recipe.

Avocado Cream

  • Click the link above for the recipe.

Pickled Red Onions

  • Click the link above for the recipe.