Braised Pork Belly Tacos (agf) Recipe
Flour tortillas, watermelon, cilantro aioli, mojo rojo, queso fresco, pickled onions, scallions
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Season the pork belly with salt and pepper. Place it in a roasting pan and cover it with foil. Roast for 2 to 2.5 hours until tender.
- 2
Make the Mojo Rojo
In a blender, combine 1 cup of roasted red peppers, 1/4 cup of olive oil, 2 cloves of garlic, 1 tsp of cumin, and salt to taste. Blend until smooth.
- 3
Prepare the Cilantro Aioli
In a bowl, mix 1 cup of mayonnaise, 1/4 cup of chopped cilantro, 1 tsp of lime juice, and salt to taste. Stir to combine.
- 4
Pickle the Onions
In a small saucepan, combine 1/2 cup of vinegar, 1/2 cup of water, 1 tbsp of sugar, and 1 tsp of salt. Bring to a boil. Pour over thinly sliced onions in a bowl and let sit for at least 30 minutes.
- 5
Assemble the Tacos
Once the pork belly is tender, remove it from the oven and let it rest for 10 minutes before slicing. Warm the flour tortillas, then layer with sliced pork belly, diced watermelon, cilantro aioli, mojo rojo, pickled onions, queso fresco, and scallions.
