Guava Bbq Pork Belly Tacos Recipe
poppy slaw, pickled onion, cotija
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Ingredients
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Tacos
Method
Preparation
- 1
Cook the Pork Belly
Preheat your oven to 160°C (320°F). Rub the pork belly with salt and pepper. Place it in a roasting pan and cover with aluminum foil. Roast for about 2 hours until tender. Remove the foil, brush with guava BBQ sauce, and increase the temperature to 220°C (425°F). Roast for an additional 20-30 minutes until the skin is crispy. Let it rest before slicing.
- 2
Prepare the Poppy Slaw
In a bowl, combine 2 cups of shredded cabbage, 1 cup of shredded carrots, 1/2 cup of poppy seeds, 1/4 cup of mayonnaise, 2 tablespoons of apple cider vinegar, salt, and pepper to taste. Mix well and refrigerate until ready to use.
- 3
Pickle the Onions
In a small saucepan, combine 1 cup of water, 1 cup of white vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Bring to a boil, then pour over thinly sliced red onions in a jar. Let it cool, then refrigerate for at least 30 minutes.
- 4
Assemble the Tacos
Warm the corn tortillas on a skillet. Layer slices of crispy pork belly, a scoop of poppy slaw, pickled onions, and sprinkle with cotija cheese. Serve immediately.