Directions
- 1Toast chiles de árbol briefly for 10 seconds.
- 2Soak the toasted chiles in hot water for 10 minutes.
- 3Blend all chili glaze ingredients until smooth.
- 4Simmer the glaze for 4–6 minutes until glossy and syrupy.
- 5Season pork belly generously with salt and pepper.
- 6Vacuum seal the seasoned pork belly (no oil needed).
- 7Cook the pork belly at 165°F (74°C) for 12–14 hours.
- 8Place the cooked pork belly in an ice bath for 15 minutes, then chill fully for at least 2 hours, or ideally overnight.
- 9Slice the chilled pork belly into ¾-inch pieces.
- 10Sear the pork belly hard in a hot pan with a little neutral oil or deep fry.
- 11Add the árbol glaze to the seared pork belly, toss quickly until lacquered and sticky.
- 12Pull the glazed pork belly immediately to prevent burning the sugars.
- 13Heat vinegar, sugar, and salt for the pickled red onions.
- 14Pour the hot vinegar mixture over the thin-sliced red onions.
- 15Rest the pickled red onions for 20 minutes.
- 16Warm small corn tortillas.
- 17Assemble the tacos with crispy glazed pork belly, pickled red onions, fresh cilantro, and a tiny squeeze of lime.
Ingredients
- 4 dried chiles de árbol, stems removed
- 1 small garlic clove
- 2 tbsp rice or white vinegar
- 3 tbsp honey or agave
- 1.5 tbsp brown sugar
- 1.5 tsp soy sauce
- 1.5 tsp lime juice
- 1 pinch salt
- 2 tbsp chile soaking liquid
- 1 lb skinless pork belly
- Kosher salt
- Black pepper
- 1 red onion, thin sliced
- 0.5 cup vinegar
- 1 tbsp sugar
- 1.5 tsp salt
- Warm small corn tortillas
- Crispy glazed pork belly
- Pickled red onions
- Fresh cilantro
- 1 squeeze lime
Equipment
hot panvacuum sealerice bath
Tips
- For the chili glaze, do not burn the sugars when tossing with the pork belly.
- Chill the sous-vide pork belly fully for at least 2 hours, overnight is ideal.
- Sear pork belly hard in a hot pan or deep fry.
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