Peach Glazed Beeler’s Pork Belly Tostada Recipe
Charred Nopales, Avocado & Goat Cheese Crema
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Belly
Tostada Assembly
Method
Pork Belly Preparation
- 1
Prepare the Pork Belly
Preheat your oven to 300°F (150°C). Rub the pork belly with salt and black pepper. Place it in a baking dish and cover with foil. Bake for 2.5 to 3 hours, until tender.
- 2
Glaze the Pork Belly
Remove the pork belly from the oven and increase the temperature to 400°F (200°C). Brush the pork belly with peach jam and return to the oven, uncovered, for 20-30 minutes until caramelized and crispy.
Tostada Assembly
- 3
- 4
Prepare the Goat Cheese Crema
In a bowl, mash the goat cheese with lime juice until smooth. Add salt and pepper to taste.
- 5
Assemble the Tostadas
In a separate skillet, lightly toast the corn tortillas until crispy. Spread a layer of goat cheese crema on each tortilla, then top with avocado slices, charred nopales, and diced pork belly. Garnish with fresh cilantro.
