Serves 1
Directions
- 1Cut the half-cut pork belly into two smaller pieces.
- 2Season the pork belly pieces with Chop Haus Blend rub.
- 3Insert the thermometer into the pork belly.
- 4Light the coals in a charcoal chimney starter.
- 5Pour the lit coals into the grill.
- 6Place the pork belly onto the grill.
- 7Chop cilantro.
- 8Chop white onion.
- 9Crumble the Cacique Queso Fresco cheese.
- 10Fry corn tortillas in oil until golden and crispy.
- 11Check the internal temperature of the pork belly.
- 12Remove the pork belly from the grill.
- 13Slice the cooked pork belly.
- 14Dice the pork belly slices into small pieces.
- 15Assemble the street tacos by placing diced pork belly on the fried tortillas.
- 16Add chopped cilantro and onion on top.
- 17Sprinkle crumbled cheese over the tacos.
- 18Squeeze lime juice on the tacos.
- 19Garnish with sour cream.
Ingredients
- 2 half cuts Pork Belly
- Chop Haus Blend rub
- Cilantro
- 1 whole White onion
- 10 oz Cacique Queso Fresco cheese
- Oil
- Corn tortillas
- Lime
- Sour cream
Equipment
knifeMeater thermometercharcoal chimney startergrilltongscutting boardbowlplate
Related recipes
High Protein Street Corn Dip
Mexican · Lunch
Pickle Chicken Wrap with Dilly Ranch 🥒
Mexican · Lunch
Cheesy Beefy Nacho Fry Burrito Supreme
Mexican · Lunch
crispy beef tacos
Mexican · Lunch
Viral Tortilla Beef Kebabs
Mexican · Lunch
Chipotle Steak Quesadilla
Mexican · Lunch20m
Mexican Street Corn Crockpot Chicken Tacos
Mexican · Lunch4h 30m
Tacos Dorados de Papa y Queso
Mexican · Lunch
TORTILLA “KEBAB” IN FRIGGITRICE AD ARIA O FORNO
Mexican · Lunch15m
Burger Tacos
Mexican · Lunch
Copycat Taco Bell Mexican Pizza
Mexican · Lunch20m
High Protein Street Corn Chicken Wrap
Mexican · Lunch