Grilled Pork Belly Tostadas Recipe
Sriracha aioli, Morita chile salsa Macha, queso fresco, pickled red onion slaw
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Ingredients
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Pork Belly
Sriracha Aioli
Morita Chile Salsa Macha
Pickled Red Onion Slaw
Tostadas
Garnish
Method
Pork Belly Preparation
- 1
Season the Pork Belly
Rub the pork belly with salt, black pepper, garlic powder, and smoked paprika. Let it marinate for at least 1 hour.
- 2
Grill the Pork Belly
Preheat the grill to medium-high heat. Grill the pork belly for about 15-20 minutes on each side, or until crispy and cooked through. Allow it to rest before slicing.
Sriracha Aioli Preparation
- 3
Make the Aioli
In a bowl, mix mayonnaise, Sriracha sauce, and lime juice until well combined. Set aside.
Morita Chile Salsa Macha Preparation
- 4
Prepare the Salsa
In a skillet, heat vegetable oil over medium heat. Add dried Morita chiles and garlic cloves. Fry until the chiles darken slightly. Remove from heat, let cool, then blend with salt until smooth.
Pickled Red Onion Slaw Preparation
- 5
Pickle the Onions
Slice the red onion thinly. In a bowl, combine apple cider vinegar, sugar, and salt. Add the sliced onions and let them sit for at least 30 minutes.
Tostadas Preparation
- 6
Fry the Tortillas
In a deep skillet, heat vegetable oil over medium-high heat. Fry the corn tortillas until golden and crispy, about 2-3 minutes on each side. Drain on paper towels.
Assembly
- 7
Assemble the Tostadas
On each crispy tortilla, layer sliced grilled pork belly, a drizzle of Sriracha aioli, a spoonful of Morita chile salsa, pickled red onion slaw, and top with crumbled queso fresco and fresh cilantro.
