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*.
Sliced the pork into several pieces.
And grilled it a while to crisp it up.
Fried in evoo some diced pineapple that was dusted with ancho chile powder.
Grilled some fresh corn.
And some mini-peppers.
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!!!
¡Claro que estuvo bien!
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*.
Sliced the pork into several pieces.
And grilled it a while to crisp it up.
Fried in evoo some diced pineapple that was dusted with ancho chile powder.
Grilled some fresh corn.
And some mini-peppers.
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!!!
¡Claro que estuvo bien!
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