Ancho Chili Crispy Pork Belly Tacos

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Ancho Chili Crispy Pork Belly Tacos

Can you imagine eating bacon tacos? How could it not be delicious? Pork belly tacos are just that, except with a little more. Pork belly is the part of the pig that the bacon is made of, but you can eat it raw instead of cured and let me tell you, it’s pretty darn good. The meat is so flavorful and really is the star of the tacos. Keep the toppings light to balance and compliment the heavy flavors of the pork.

Now, I can tell you right now, these are not tacos you can easily make every day. These tacos take some time. Not a lot of hands-on time, but definitely some oven time. I promise you won’t regret it. Look for pork belly at high-end grocery stores like Whole Foods and other local high-end grocery stores. You can even occasionally see it at Costco.

Ancho Chili Crispy Pork Belly Tacos with Cilantro and Avocado



Preparation time: 5 minutes
Baking time: 2 hours and 45 minutes
yield: Serves 6 to 8

raw material

1 (2 lb) plate pork belly
1 tablespoon sugar
1 tsp salt
1 teaspoon ancho paprika
1 tsp paprika
12 oz. Stew*

12 crispy tortilla shells
2 avocados, diced
3 roma tomatoes, diced
1/2 red onion, diced
1 bunch fresh cilantro, chopped
3 limes, quartered

instruct

1. Place the pork belly fat side up on a cutting board. Score the fat with a knife across the plate in parallel motions, about 1 inch apart. Do the same in the opposite direction, creating a diamond pattern on the meat.

2. In a small bowl, combine sugar, salt, ancho chili powder, and paprika. Rub the mixture over the fatty part of the pork belly, also coating the mark.

3. Preheat the oven to 350 degrees. Place the pork belly on a rack in a baking dish. Bake in center of oven for 90 minutes.

4. Pour the stew* into the bottom of the baking dish. Continue to bake for 60 minutes.

5. Increase the heat to 500 degrees and bake for about 15 minutes, until the skin is crisp and browned. Watch carefully as the actual time may vary depending on your oven.

6. Let rest for at least 20 minutes before slicing or dicing for tacos.

7. Place the meat in the taco shell and top with the avocado, tomato, onion, and cilantro. Squeeze a little lime juice before serving.

*Braising Liquid = I used rootbeer, but you can really use beer or any other soda.

Closeup of Ancho Chili Crispy Pork Belly Tacos