Pork Tacos

For this next taco, I wanted something that tasted delicious though still felt healthy... something almost like a very good salad that you just pick up. The result of the sweet and spicy of salsa macha was incredible. Hope you get to enjoy this...




My sweet pork taco!


1 lb pork belly
2 teaspoons of salt
1 teaspoon of black pepper
1 teaspoons of sugar
4 peaches, I used canned with full syrup (yeah no light stuff here lol).

Goat cheese – crumbled
• Sliced Serrano
• Thinly sliced red onion
• 1 cup of sliced baby spinach

• 2 ounces of chile chiltepin
• 2 cups olive oil
• 6 garlic cloves peeled
• 1 teaspoon of salt
• 1 spring of rosemary (whole – I use it to infuse)
• *traditionally this salsa would have 1/3 of cup of nuts such as almonds or peanuts and sesame seeds… I did not add to mine, but feel free to add if you would like.


Preheat the oven at 450 F. While its preheating, combine your sugar, salt and pepper. Rub all over your pork belly. Set the pork belly on a roasting pan with fat side up for about 30 minutes. Then reduce your heat to 275 F and cook for 1 more hour.

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.

Prepare all your components. Slicing serrano, onion and spinach. Crumble your goat cheese. Set aside.

My peaches already came in halves, so I drained them and patted them dry. Then lightly coat them with olive oil. Set them on a very hot griddle to ensure you are getting the grill marks. Remove and place in a plate. Slice them in quarters.

In a saucepan, place oil, garlic and 1 whole spring of rosemary. Bring up to bubbling and when it bubbles count 2 minutes. Once your time is up, remove from heat and let it sit until cooled down. Remove your rosemary.

In a hot pan, toast your chiltepines – be careful of not burning them… this process is fairly quick. Then add them to your oil mix.

In a blender, place your garlic, oil, chiltepines and salt. Blend and set in a glass jar. This will last for a long time…you can add 1 teaspoon of apple cider vinegar too, if you would like… I kept mine without.

Heat up your tortilla at high heat.

Place your sliced pork belly and top with 2 peach quarters.

Add spinach and add your garnishes to taste.

Top with a thinly sliced serrano and drizzle salsa macha.