12 Hour Pork Belly Taco Recipe
12 hour pork belly, ancho gastrique, cilantro
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Ingredients
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Pork Belly
Ancho Gastrique
Toppings
Method
Preparing the Pork Belly
- 1
Season the Pork Belly
Rub the pork belly with salt, black pepper, and olive oil. Make sure to cover all sides evenly.
- 2
Add Aromatics
Place the pork belly in a roasting pan and add crushed garlic cloves and fresh thyme around it.
- 3
- 4
Rest and Slice
Once cooked, remove the pork belly from the oven and let it rest for 30 minutes before slicing into bite-sized pieces.
Making the Ancho Gastrique
- 5
Prepare Ancho Chilies
Remove stems and seeds from the dried ancho chilies and soak them in hot water for 20 minutes.
- 6
Blend the Gastrique
In a blender, combine the soaked chilies, sugar, apple cider vinegar, water, and salt. Blend until smooth.
- 7
Cook the Gastrique
Transfer the mixture to a saucepan and bring to a simmer over medium heat. Cook for about 15 minutes until slightly thickened.
- 8
Cool and Store
Allow the gastrique to cool before serving or storing in the refrigerator.
Assembling the Tacos
- 9
Warm the Tortillas
Heat the corn tortillas on a skillet for about 30 seconds on each side until warm and pliable.
- 10
Build the Tacos
Place a portion of the sliced pork belly on each warm tortilla, drizzle with ancho gastrique, and add chopped fresh cilantro.
- 11
Serve
Serve the tacos with lime wedges on the side for added flavor.