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 9, 2022
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.
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
- 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
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 Serving Platter and place a piece of pork belly in the middle of each tortilla.
Garnish with chipotle sauce, avocado puree, cilantro, and pickled onions.
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