Pork Belly Recipes~Pork Belly Tacos

 

 

Garnished with Chile de Arbol, Salsa de Mesa, radishes, cilantro, onion and lime.

 

 

Follow the Salsa de Mesa Recipe on the link. I doubled up on the chile de arbol for the recipe above.!! 

https://pinaenlacocina.com/me-pico-la-salsa-salsa-basics/

 

Keep scrolling down until you get to the Chicharrones en Salsa! 

 

 

This was the first time I prepared pork belly. The skin was not as crispy, but I was still learning. It was delicious though!

Roasted Pork Belly- Recipe 1

Ingredients

* This recipe requires overnight marinating

 

For Pork Belly

1 1/2-2  pounds pork belly

1 teaspoon sea salt
1 teaspoon Chinese five spice, optional
2 tablespoons soy sauce

For Salsa
6 serrano peppers
2 pickled jalapeños, diced
1 small red onion, sliced into thin strips (1/2 cup)
1 clove garlic
2 roma tomatoes, seeded and diced
Juice of 1 lime
2 tablespoons rice wine vinegar
4 tablespoons olive oil
1/4 teaspoon fresh cracked pepper
Salt to taste

You will also need
1/3 cup sriracha hot sauce
8 to 10 corn tortillas
Cilantro for garnish

 

Directions

1. Combine the sea salt and Chinese five spice in a small bowl. Season the pork belly on both sides, add the soy sauce and rub in to season all over. Place the pork belly on a plate and refrigerate overnight uncovered.

2. Remove pork belly from refrigerator 30 minutes before cooking. Preheat oven to 500 degrees F. Place the pork , skin side up on a wire rack, lined with a baking sheet. Bake for 10 minutes at 500 degrees, lower temperature to 325 degrees and roast for another 90 minutes. Remove from oven and let cool before slicing.

3. While the pork is cooking, prepare the salsa. Combine all of the ingredients in the order listed. Stir well to combine, season with salt to taste. Cover and set aside.

4. Preheat a large skillet to medium heat for 5 minutes. Slice the pork into 1/2 inch thick slices or thinner if you’d like. Add to hot pan and cook until pork starts to brown nicely. Toss with sriracha hot sauce and cook just until warm. Serve with warm corn tortillas and salsa. Garnish with cilantro. Yields 4 servings.

Tips~ The only real tip I can offer is to double the recipe and freeze half of the pork belly for later! It’s that good, lol!!

 

 

 

 

Crunchy Skin Roast Pork Belly! See first recipe above!

 

 

Carniceria-Style Chicharron en Salsa Roja. Once you learn to cook your own pork belly, you can freeze it and use it in countless recipes. And when I prepared my pork belly recipe from above, I knew I would be making my own Carniceria Style Chicharrones en Salsa! 

Chicharrones en Salsa

Ingredients

1 pound cooked pork belly, sliced into 1/2 inch pieces
1/3 cup onions, diced
2 serranos, minced

2 cloves garlic, minced
2 roma tomatoes, chopped
Splash of water
Salt and pepper to taste

 

Directions

 

1. In a cast iron pan on medium/low heat, add the sliced pork belly. Cook for 20- 30 minutes or until the fat starts to render out and the pork becomes crispy in most spots. If it’s too dry, you can add a tablespoon of oil. A faster version would be to deep fry them, but I prefer this method.

2. While the pork is cooking, add the tomatoes to the blender, along with a splash of water. Blend until smooth, set aside.

3. Add the onions, serrano and garlic to the pork and continue cooking for 5 minutes. Add the tomato sauce from blender, mix well, lower heat and cook until it becomes thick and reduces. Taste for salt. Serve right away with beans, warm tortillas and avocado slices. Yields 4 servings.