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Pork Belly Tacos

You heard me …. pork belly tacos! Think al pastor style without the smoker, the 20 pounds of meat, and the couple days’ waiting.

When we prep our “bag-o-bacon” from Bacon! Because …. BACON! you will sometimes get some beautiful pork belly chunks, nicely marbled and perfect for this or a couple other pork belly recipes. It also lends itself to some Asian dishes .. but that is another story.

Had a Orange Cranberry Muffins for breakfast

Lunch I repeated the Warm Spinach Salad

Pork belly chunks – for this you do want some nice marbling as too meaty will end up chewy.
Cut the pork belly into bite sized chunks.
Place a wire strainer over a container and strain a pineapple cup. Save the reserved juice for Pina Colada Overnight Oats
Mix the pineapple chunks with the belly bacon.
And the usual cast of Mexican spices – cumin, coriander, chili powder, dried cilantro. Sweet, spicy, smoky, salty!
Place meat and pineapple on a square of tin foil, wrap tightly and bake on a baking sheet at 300 for and hour to an hour and a half.
Dice an avocado right in the skin.
Pull the meat from the oven – the fat should be nicely rendered and the meat tender.
Char a couple corn tortillas over the burner or flame.
Belly meat and pineapple on the tortillas.
Avocado chunks.
Add some feta – or cotija. They are pretty much the same a feta is easier to find.
Bit of chipotle crema you make for the last Fish Taco
Squeeze of lime.
And enjoy!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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