Pork Belly Taco Recipe
A1 pastor pork belly, pickled red onion, pineapple chutney, cilantro, radish, sesame seeds
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Ingredients
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Pork Belly
Pickled Red Onion
Pineapple Chutney
Toppings
Method
Pork Belly Preparation
- 1
Marinate the Pork Belly
In a large bowl, combine the achiote paste, orange juice, minced garlic, salt, and black pepper. Mix well. Add the pork belly and ensure it is fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Cook the Pork Belly
Preheat your oven to 150°C (300°F). Place the marinated pork belly in a roasting pan and cover with foil. Roast for about 3 hours, or until tender. Remove the foil and increase the temperature to 220°C (425°F) for an additional 30 minutes to crisp the skin. Let it rest before slicing.
Pickled Red Onion Preparation
- 3
Prepare the Pickling Liquid
In a saucepan, combine apple cider vinegar, water, sugar, and salt. Bring to a boil over medium heat, stirring until sugar dissolves.
- 4
Pineapple Chutney Preparation
- 5
Cook the Chutney
In a saucepan, combine the diced pineapple, red bell pepper, onion, cilantro, lime juice, and salt. Cook over medium heat for about 15-20 minutes, stirring occasionally, until the mixture thickens slightly.
Assembly
- 6
Assemble the Tacos
Warm the corn tortillas in a skillet or microwave. Slice the cooked pork belly into bite-sized pieces. On each tortilla, add a portion of pork belly, a spoonful of pineapple chutney, pickled red onions, and top with fresh cilantro, radish slices, and toasted sesame seeds.