Pork Belly Tacos
Once you’ve mastered the art of braising pork belly, there’s no better way to enjoy it than some deeply flavored tacos.
tacos | pork
Homemade tacos don’t have to be relegated to a simple ground meat and shredded cheese affair. While it may be easy to get delicious tacos from your favorite neighborhood taco truck, making them at home opens up a wealth of possibilities.
This recipe comes from Chef Steve McHugh at San Antonio’s
. Three tacos are a typical serving for one, but since you’ve
braised an entire pork belly
, the recipe can easily be multiplied for a crowd.
For the Chipotle Mezcal Sauce:
cup whole chipotles in adobo sauce
cup distilled vinegar
cup chicken stock
salt to taste
For the Avocado Puree:
ounces avocado (about 1 large or 1½ regular sized avocados)
tablespoon olive oil
pinch sodium nitrate
Assembly & Garnish:
ounces pork belly, braised
corn tortillas, warmed
ounce chipotle Mezcal sauce
ounce avocado puree
ounce pickled red onions
Prepare the Chipotle Mezcal Sauce by combining all ingredients in a blender and processing until smooth. Decant sauce into a squirt bottle and set aside.
Prepare the Avocado Puree by pureeing all ingredients in a blender and pureeing. Place in a piping bag and set aside.
Pan sear the pork belly pieces in
Carbon Steel Skillet
with a touch of oil until lightly brown and crispy.
Dip the tortillas in water and place directly on the plancha or Carbon Steel Skillet.
Lay the warmed tortillas on a
and place a piece of pork belly in the middle of each tortilla.
Garnish with chipotle sauce, avocado puree, cilantro, and pickled onions.