Crispy pork belly tacos

Crispy pork belly tacos

Crispy Pork Belly Tacos

Ingredients

2 lbs pork belly, fat scored
¼ cup paprika
¼ cup garlic powder
¼ cup onion powder
2 tbsp +1 tsp salt
1 tbsp pepper
2 tsp cayenne
4 jalapenos, thinly sliced
¼ cup seasoned rice vinegar
¼ cup unseasoned rice vinegar
2 tsp sugar
1 tsp chili flakes
1 lime, cut into wedges
4 cups purple cabbage, thinly sliced
1 lemon, juiced
½ cup mayonnaise
2 tbsp sriracha
4 tbsp cilantro, leaves only
6 corn tortillas, lightly toasted

Directions

1

Heat your oven to 325. On a sheet pan with a rack, place the pork belly fat side up.

2

In a bowl combine the paprika, garlic powder, onion powder, pepper, cayenne and 2 tbsp salt. Mix well to combine. Use this spice rub to cover the entire pork belly.

3

Place pork belly in the oven for 2 hours, rotating the pan halfway through the cooking process.

4

Turn the heat up to 425 and cook for an additional 15-20 minutes. Remove the pork from the oven and let it cool completely.

5

In a separate bowl, add the cabbage and lemon juice. Toss to incorporate.

6

In a saucepan, heat the sugar, chili flakes, both vinegars and remaining salt. Bring to a boil and then pour over the sliced jalapenos. Let them pickle for at least an hour, but preferably overnight.

7

Take the mayonnaise and the sriracha and mix until well combined.

8

Slice the pork belly into 1.2 inch pieces and pan sear them on both sides to warm and get a nice crust.

9

To assemble, take your warmed tortillas and add a small amount of the sriracha mayo, then add the cabbage, pork belly, jalapenos and top with a dollop of mayonnaise. Finish off with the fresh cilantro and a wedge of lime. Enjoy!

Ingredients

 2 lbs pork belly, fat scored
 ¼ cup paprika
 ¼ cup garlic powder
 ¼ cup onion powder
 2 tbsp +1 tsp salt
 1 tbsp pepper
 2 tsp cayenne
 4 jalapenos, thinly sliced
 ¼ cup seasoned rice vinegar
 ¼ cup unseasoned rice vinegar
 2 tsp sugar
 1 tsp chili flakes
 1 lime, cut into wedges
 4 cups purple cabbage, thinly sliced
 1 lemon, juiced
 ½ cup mayonnaise
 2 tbsp sriracha
 4 tbsp cilantro, leaves only
 6 corn tortillas, lightly toasted

Directions

1

Heat your oven to 325. On a sheet pan with a rack, place the pork belly fat side up.

2

In a bowl combine the paprika, garlic powder, onion powder, pepper, cayenne and 2 tbsp salt. Mix well to combine. Use this spice rub to cover the entire pork belly.

3

Place pork belly in the oven for 2 hours, rotating the pan halfway through the cooking process.

4

Turn the heat up to 425 and cook for an additional 15-20 minutes. Remove the pork from the oven and let it cool completely.

5

In a separate bowl, add the cabbage and lemon juice. Toss to incorporate.

6

In a saucepan, heat the sugar, chili flakes, both vinegars and remaining salt. Bring to a boil and then pour over the sliced jalapenos. Let them pickle for at least an hour, but preferably overnight.

7

Take the mayonnaise and the sriracha and mix until well combined.

8

Slice the pork belly into 1.2 inch pieces and pan sear them on both sides to warm and get a nice crust.

9

To assemble, take your warmed tortillas and add a small amount of the sriracha mayo, then add the cabbage, pork belly, jalapenos and top with a dollop of mayonnaise. Finish off with the fresh cilantro and a wedge of lime. Enjoy!

Crispy pork belly tacos

Suggested wine pairing:

2017 Temperance Hill Pinot Noir