Good Idea to Preparing Yummy Pork belly tacos

Wishing to eat Pork belly tacos a best restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with useful instructions on producing a Pork belly tacos like a famous chef made.

We hope you got benefit from reading it, now let's go back to pork belly tacos recipe. To make pork belly tacos you only need 13 ingredients and 10 steps. Here is how you do that.

To make an extraordinary Pork belly tacos, here are the components required:

1. Prepare 4 lb of pork belly.
2. You need of Olive oil.
3. Prepare of Dry rub with low sugar.
4. Take of Corn tortillas.
5. Prepare of Flour tortillas.
6. Prepare of Additional topping options.
7. Take of Shredded cabbage for crunch.
8. Take of Fresh salsa.
9. Get of Mexican cojita cheese crumbles.
10. You need of Diced onions.
11. Provide of Cilantro.
12. Provide of Limes.
13. Take of Tomatoes.

After preparing the ingridients, next you are good to make your appetizing Pork belly tacos by following the guidances below:

1. Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet..
2. Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer..
3. Rub entire belly with olive oil..
4. Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas..
5. Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer..
6. Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn..
7. The risk of over cooking is lower since it is a high fat content cut..
8. Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks..
9. Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer..
10. Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas..

Remove the pork belly from the marinade and place on the grill. Chef, culinary instructor, cooking show host and James Beard Award-winning cookbook author Joanne Weir has a new collection of recipes out, Kitchen Gypsy, and you're going to want it. Castacán is the Yucatecan version of crispy pork belly. These tacos, based on the ones I had at Wayan'e, a Mérida institution, are crisped up on a griddle, then topped with shredded cheese. Pork Belly - Pork belly is uncured, unsalted, unsmoked, bacon.

Recipe : Pork belly tacos

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