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Ancho-Roasted Pork Belly and Pineapple Tacos with Jalapeño-Avocado Crema


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  • Author: Amanda
  • Yield: 4 to 6 servings 1x

Description

Rich and spicy tender pork belly are stuffed to the brim in tacos with sweet pineapple, jalapeño-avocado crema and all the crisp veggies and taco toppings you need to complete the package!


Ingredients

Scale
  • 4 pounds boneless skinless pork belly, cut into 2 x 2-inch cubes
  • 3 tablespoons granulated sugar, divided
  • 3 tablespoons kosher salt
  • 1/4 cup ancho chili powder, plus extra for the pineapple
  • One 8-ounce can diced pineapple, drained or 8 ounces of fresh pineapple, cut into small cubes

JALAPEÑO-AVOCADO CREMA:

  • 1 jalapeño
  • 1 avocado, pitted and peeled
  • 1/2 cup Mexican crema or sour cream
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

TO SERVE:

  • 8 to 12 tortillas, warmed
  • Pickled Red Onions, optional
  • Shredded fresh cabbage
  • Crumbled Queso Fresco
  • Chopped cilantro, chopped white onion and radishes, cut into matchsticks
  • Lime wedges

Instructions

  1. Place the pork belly in a baking dish.  Combine the granulated sugar and salt; rub this mixture all over the pork.  Cover and refrigerate for 12 to 24 hours.
  2. Preheat the oven to 450°.
  3. Remove the pork from the refrigerator, pat dry and discard any liquid that has accumulated.  Toss with the 1/4 cup ancho chili powder to coat.  Return the pork to the baking dish and transfer to the oven.  Roast for 30 minutes, then reduce the heat to 275° and roast for an additional 30 to 45 minutes, until the pork is golden-brown and tender.
  4. Remove from the oven and allow to cool slightly.  This is easiest to cut if it’s cold, so you can prepare this ahead and refrigerate until cold; alternatively, you can cut this warm but it won’t be as clean-looking.  Cube the pork belly into small, bite-sized pieces.  Preheat a large skillet over medium-high heat and add the pork belly; cook for 6 to 8 minutes, until the pork is warmed through and slightly crisp and golden-brown all over.  Add the drained pineapple and toss to coat.  Season with additional ancho chili powder, if desired.
  5. To make the avocado crema: Char the jalapeño until blackened all over a gas burner or under the broiler.  Transfer to a bowl and cover with plastic wrap; allow to sit for at least 15 minutes, then remove the stem, seeds and blackened skin.  Coarsely chop.  Combine all of the ingredients in a blender or food processor and process until smooth.  Taste for seasonings and adjust if necessary.
  6. To serve: place some of the jalapeño-avocado crema in the bottom of a tortilla, top with the pork and pineapple and any other toppings you like.

Notes

  • Category: Pork, Latin-American