Pork Belly 'pinata' Tostadas Recipe
Corn Tortillas, Avocado, Pork Belly, Hoppin-John Salsa, Slaw, Chipotle Crema, Cilantro
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Ingredients
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Tortillas
Pork Belly
Hoppin-John Salsa
Slaw
Chipotle Crema
Garnish
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat the oven to 300°F (150°C). Score the skin of the pork belly in a crosshatch pattern and season it with salt, black pepper, and paprika. Rub olive oil over the pork belly.
- 2
Cook the Pork Belly
Place the pork belly in a roasting pan and cover it with foil. Roast in the preheated oven for about 2.5 to 3 hours, or until tender. Remove the foil and increase the temperature to 400°F (200°C). Roast for an additional 20-30 minutes until the skin is crispy.
- 3
Rest and Slice
Let the pork belly rest for at least 15 minutes before slicing it into bite-sized pieces.
Hoppin-John Salsa Preparation
- 4
Mix the Salsa Ingredients
In a medium bowl, combine the cooked black-eyed peas, diced tomatoes, green onions, chopped cilantro, lime juice, and salt. Toss to mix well and set aside.
Slaw Preparation
- 5
Combine Slaw Ingredients
In a large bowl, combine the shredded cabbage, shredded carrot, mayonnaise, apple cider vinegar, and salt. Mix until well combined and refrigerate for at least 30 minutes.
Chipotle Crema Preparation
- 6
Prepare the Chipotle Crema
In a small bowl, mix together the sour cream, chipotle in adobo sauce, lime juice, and salt to taste. Adjust seasoning as needed.
Tostada Assembly
- 7
Fry the Corn Tortillas
In a skillet over medium heat, add enough oil to fry the corn tortillas until crispy. Fry each tortilla for about 1-2 minutes per side. Remove and drain on paper towels.
- 8
Assemble the Tostadas
On each crispy tortilla, layer the sliced pork belly, hoppin-John salsa, slaw, and a drizzle of chipotle crema. Top with sliced avocado and garnish with fresh cilantro.
