This is probably one of the easiest tacos to do and its a crowd pleaser at home. It's my take of a BLT on a taco. I kept the pork belly pretty simple and it turned out fabulous without brining, etc. The key is hot and then slow…be patient and you will be rewarded. Provecho!
1 lb pork belly
8 garlic cloves peeled
2 teaspoons of salt
1 teaspoon of black pepper
• Shredded butter or iceberg lettuce
• Cherry tomatoes sliced
• 4 tablespoons of mayonnaise
• 3 tablespoons of sour cream
• ½ Aguacate
• ½ jalapeno (optional)
• 1 garlic clove
• ½ cup of salsa verde (fresh or can be bottled such as Herdez brand) - if you want to do it from scratch, see my week 1 tomatillo salsa)
8 Yoli Tortillas (blue/white or red work well with this dish)
Preheat the oven at 450 F. While its preheating, salt and pepper your pork belly on all sides. Then take your peeled garlic gloves and stuff them through the sides. This will yield a roasted garlic surprise (if you don’t like roasted garlic you can skip this, but seriously who doesn’t like sweet roasted garlic goodness?).
Time to put your pork belly in the hot oven fat side up for 30 minutes. Afterwards, reduce your heat to 275 F and cook for an hour more.
Remove from the oven and let it cool down for about 15 minutes or more. Once cooled down, slice in 1 inch. Turn a pan at medium high and fry your slice. Doesn’t take long, just to give it a bit of a golden look.
You can pretty much use any salsa of your preference. I kept this one simple as my 9 year old loves pork belly and wanted to keep it on the mild side. Put all the ingredients into a blender and blend until smooth. Voila – your salsa is ready J.
Mix sour cream and mayonnaise.
I used blue corn on my tacos, thus this will definitely taste great in white or red too.
Heat up your tortilla on high heat.
Spread about 1 tsp of the mayo/sour cream mix on your tortilla.
Place your pork belly.
Top with lettuce and tomatoes.
Salsa and serve with a lime on the side.