Are you looking for recipe inspiration? Pork belly tacos special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Pork belly tacos What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Pork belly tacos, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Pork belly tacos delicious at home, because as long as you know the trick, this dish can be a special treat.
Well, this time, let's try it, and vary the Pork belly tacos yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Pork belly tacos using 13 ingredient type and 10 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Pork belly tacos:
- 4 lb pork belly
- Olive oil
- Dry rub with low sugar
- Corn tortillas
- Flour tortillas
- Additional topping options
- Shredded cabbage for crunch
- Fresh salsa
- Mexican cojita cheese crumbles
- Diced onions
- Cilantro
- Limes
- Tomatoes
Steps to make a Pork belly tacos
1
Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet.
2
Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer.
3
Rub entire belly with olive oil.
4
Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas.
5
Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer.
6
Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn.
7
The risk of over cooking is lower since it is a high fat content cut.
8
Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks.
9
Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer.
10
Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas.
