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Crispy Pork Belly Tacos

Difficulty: Easy
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Servings: 6
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 1/2 pounds pork belly cut into 1/4-inch thick strips
  • 1 1/2 pounds chorizo
  • Salt pepper, and garlic powder (or standard All-Purpose Rub)
  • 1 can of crushed pineapple strained
  • Tortillas
  • 1 cup of shredded Jack cheese
  • 1 cup of shredded Mexican Oaxaca cheese
  • Diced onion
  • Chopped cilantro
Optional: fresh lime juice or Avocado Lime Crema (recipe below)
  • 1 large avocado
  • 1/2 cup cilantro
  • 1/4 cup sour cream full fat
  • 1/4 cup milk 1%
  • 2 limes
  • 1 tsp salt

Method
 

  1. Cut the pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.
  2. Turn the griddle to medium heat and set up two zones: hot and cool.
  3. Sear the pork belly strips in the hot zone for 2-3 minutes on each side until crispy.
  4. Remove the pork belly from the griddle, chop into small chunks, and set aside.
  5. Add the chorizo to the hot zone and cook for about 6 minutes, breaking it apart as it cooks.
  6. Add the chopped pork belly back to the griddle with the chorizo.
  7. Strain the crushed pineapple and add it to the griddle.
  8. Mix everything together and cook for another 4-5 minutes.
  9. Slide the mixture to the cool zone to keep it warm.
  10. Turn the burner to low and clean the griddle surface.
  11. Toast one side of the tortillas on the griddle.
  12. Flip the tortillas and sprinkle with the cheese mixture.
  13. Once the cheese starts to melt, add the chorizo, pork belly, and pineapple filling.
  14. Fold the tortillas in half to form tacos and crisp on both sides until golden brown.
  15. Remove the tacos from the griddle and garnish with diced onion and chopped cilantro.
  16. Optionally, squeeze fresh lime juice over the tacos or drizzle with Avocado Lime Crema.