Pork Belly Tacos
By DeLille Cellars
Pork Belly Tacos
By DeLille Cellars
- Pork Belly Marinade:
- ½ cup of one’s favorite BBQ sauce
- 12 oz bottle of beer
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon red pepper
- ¼ teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- Tomatillos Puree:
- 8 tomatillos, roasted or grilled until marked, soft, and juicy
- ½ bunch fresh cilantro
- Salt to taste
- Condiments:
- 2 roasted, peeled, and seeded Anaheim peppers, cut into thin strips
- 4 thinly sliced radishes
- Cilantro/red onion mixture
- Cup of chopped cabbage
- Hot sauce (optional)
- 12 (8-inch) fresh flour or corn tortillas
I rarely pass up pork belly on any menu, so when I discovered you could make pork belly tacos, I flipped. This is my version, and the rich, spicy, generous flavors of the 2013 DeLille Cellars AIX goes perfectly with this dish.
Prepare the pork belly. The belly needs to be in boneless, skinless strips that are about 1.5 inches wide and 6 inches long. If you buy a slab, then you should cut it into strips. You can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from your hand.
Mix the beer with the BBQ sauce and seasoning. Line up your pork belly strips in a baking dish, and pour the sauce over them. Place this dish in an oven at 325°F for about 3½ hours until the meat is very tender.
Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes.
While the pork belly is cooking, roast the tomatillos and Anaheim peppers. Slice the Anaheim peppers into strips and set aside.
Blend the roasted tomatillos and cilantro in a blender or food processor. Salt to taste. Set aside.
Thinly slice the radishes. Chop ½ large red onion and ½ bunch of cilantro and mix. Set aside.
Heat the tortillas in a dry hot frying pan or griddle for about 15 seconds per side.
To Serve: assemble your tacos by filling a tortilla with a few pork cubes and a few strips of roasted Anaheim peppers. Add a teaspoon of the onion cilantro mixture and about a table spoon of chopped cabbage. Add a couple of the radish slices and about a tablespoon of the tomatillo puree.
Prepare the pork belly. The belly needs to be in boneless, skinless strips that are about 1.5 inches wide and 6 inches long. If you buy a slab, then you should cut it into strips. You can easily remove the skin by making a slit at one end, then running your knife along the skin and holding the belly secure as you move the knife away from your hand.
Mix the beer with the BBQ sauce and seasoning. Line up your pork belly strips in a baking dish, and pour the sauce over them. Place this dish in an oven at 325°F for about 3½ hours until the meat is very tender.
Allow the belly to cool for about 15 to 20 minutes. Remove from the pan and cut into cubes.
While the pork belly is cooking, roast the tomatillos and Anaheim peppers. Slice the Anaheim peppers into strips and set aside.
Blend the roasted tomatillos and cilantro in a blender or food processor. Salt to taste. Set aside.
Thinly slice the radishes. Chop ½ large red onion and ½ bunch of cilantro and mix. Set aside.
Heat the tortillas in a dry hot frying pan or griddle for about 15 seconds per side.
To Serve: assemble your tacos by filling a tortilla with a few pork cubes and a few strips of roasted Anaheim peppers. Add a teaspoon of the onion cilantro mixture and about a table spoon of chopped cabbage. Add a couple of the radish slices and about a tablespoon of the tomatillo puree.