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.

Steve McHugh|Feb 09, 2022
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20 Minutes

1 Serving

Easy

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

Landrace

. 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.

Read More

Ingredients

For the Chipotle Mezcal Sauce:

1

cup whole chipotles in adobo sauce

1

lime, juiced

1/4

cup distilled vinegar

1/4

cup Mezcal

1/4

cup chicken stock

salt to taste

For the Avocado Puree:

8

ounces avocado (about 1 large or 1½ regular sized avocados)

1

tablespoon olive oil

1

pinch salt

1

pinch sodium nitrate

Assembly & Garnish:

3

ounces pork belly, braised

3

corn tortillas, warmed

1/2

ounce chipotle Mezcal sauce

1/2

ounce avocado puree

1/4

ounce cilantro

1

ounce pickled red onions

Instructions

STEP 1

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.

STEP 2

Prepare the Avocado Puree by pureeing all ingredients in a blender and pureeing. Place in a piping bag and set aside.

STEP 3

Pan sear the pork belly pieces in

Carbon Steel Skillet

with a touch of oil until lightly brown and crispy.

STEP 4

Dip the tortillas in water and place directly on the plancha or Carbon Steel Skillet.

STEP 5

Lay the warmed tortillas on a

Serving Platter

and place a piece of pork belly in the middle of each tortilla.

STEP 6

Garnish with chipotle sauce, avocado puree, cilantro, and pickled onions.