Pork Belly Tacos


 

Robert-R

TVWBB Diamond Member
Local supermarket had some small slabs of Duroc pork belly in the meat counter. Thought I'd give it a try.

Coated the pork with salt and sugar. Let it sit in a ziplock refrigerated for a day.
Added a heavy rub of ancho chili powder just before cooking.
Built a fire of Weber briquettes and several small splits of apple.
Took the pork belly to an internal temp of 180*.

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Sliced the pork into several pieces.

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And grilled it a while to crisp it up.

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Fried in evoo some diced pineapple that was dusted with ancho chile powder.

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Grilled some fresh corn.

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And some mini-peppers.

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Assembled the tacos: diced pork belly, grilled pineapple, homemade pickled red onion, avocado and queso fresco.
Slathered the corn with mayo and sprinkled with cotija.
Time To Eat!!!

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¡Claro que estuvo bien!
 
Last edited:
Another stellar cook Robert. Your photos are amazing too. That pork belly sounds terrific with the heavily rubbed ancho chili powder. Are those pickled onions in the taco as well?
 
I'd love a plate of that - I'm just hoping some of this is rubbing off on me. The corn looks really good too - different than I do it (I can and often eat it plain, just warmed up). I'm gonna have to try it more like yours.
 

 

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