Pork Belly Tacos
INGREDIENTS
Oven Roasted Pork Belly:
1 lb. Pork Belly
2 tsp fine salt or 4 tsp kosher salt
2 tsp sugar
a few grinds of black pepper
Spicy Tangy Sauce:
1/2 cup mayonnaise
1 Tbsp sriracha
1 Tbsp fresh lime juice
2 tsp soy sauce
Toppings:
tortillas
thinly sliced red or green cabbage
chopped fresh cilantro
finely chopped green onions
thinly slices jalapeño
lime cut into wedges(optional)
DIRECTIONS
Day 1 Prep
For skinless pork belly, remove skin and go to next step. For skin on pork belly, pat dry with paper towel and score through skin diagonally every 1/2 inch with a sharp knife. Be sure to cut through the pork belly to the fat, but not into the meat.
Combine the salt, pepper, and sugar. Rub throughly over the pork belly, cover and refrigerate overnight.
Day 2 Prep
Preheat oven to 450 degrees.
Roast pork belly for 30 minutes on the middle rack in a dutch oven pan, skin side up/fat side up. Reduce heat to 275 degrees and roast for an hour. If the pork belly begins to look a little too crispy you can put the lid on the pan.
Remove from oven and let cool to room temperature. Wrap tightly in plastic and refrigerate until chilled through — at least a few hours and up to 2 days.
Assembling
When ready to make tacos, preheat oven to 350 degrees.
Wrap tortillas in foil, heat in the oven for 10-15 minutes until soft and warm.
To make Spicy Tangy Sauce* whisk together mayonnaise, sriracha, soy sauce, and lime juice,
Heat skillet over medium heat. Slice pork belly in 1/8 inch crosswise slices. Place in a skillet and fry until edges are crisp. Remove from skillet to a paper towel to drain.
Top warm tortilla with pork belly, any desired toppings, and a fresh squeeze of lime and ENJOY!
*I love this sauce! Also great on burgers or Mexican pulled pork. I like having some in the fridge at all times.