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
- 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.
- Preheat the oven to 450°.
- 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.
- 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.
- 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.
- 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
Inspiration: Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado on sharedappetite.com
- Category: Pork, Latin-American