Bartaco-Style Pork Belly Tacos Árbol Chili Glaze

720 mins
Serves 1
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Directions

  1. 1Toast chiles de árbol briefly for 10 seconds.
  2. 2Toast chiles de árbol briefly for 10 seconds.
  3. 3Toast chiles de árbol briefly for 10 seconds.
  4. 4Soak the toasted chiles in hot water for 10 minutes.
  5. 5Soak the toasted chiles in hot water for 10 minutes.
  6. 6Soak the toasted chiles in hot water for 10 minutes.
  7. 7Blend all chili glaze ingredients until smooth.
  8. 8Blend all chili glaze ingredients until smooth.
  9. 9Blend all chili glaze ingredients until smooth.
  10. 10Simmer the glaze for 4–6 minutes until glossy and syrupy.
  11. 11Simmer the glaze for 4–6 minutes until glossy and syrupy.
  12. 12Simmer the glaze for 4–6 minutes until glossy and syrupy.
  13. 13Season pork belly generously with salt and pepper.
  14. 14Season pork belly generously with salt and pepper.
  15. 15Season pork belly generously with salt and pepper.
  16. 16Vacuum seal the seasoned pork belly (no oil needed).
  17. 17Vacuum seal the seasoned pork belly (no oil needed).
  18. 18Vacuum seal the seasoned pork belly (no oil needed).
  19. 19Cook the pork belly at 165°F (74°C) for 12–14 hours.
  20. 20Cook the pork belly at 165°F (74°C) for 12–14 hours.
  21. 21Cook the pork belly at 165°F (74°C) for 12–14 hours.
  22. 22Place the cooked pork belly in an ice bath for 15 minutes, then chill fully for at least 2 hours, or ideally overnight.
  23. 23Place the cooked pork belly in an ice bath for 15 minutes, then chill fully for at least 2 hours, or ideally overnight.
  24. 24Place the cooked pork belly in an ice bath for 15 minutes, then chill fully for at least 2 hours, or ideally overnight.
  25. 25Slice the chilled pork belly into ¾-inch pieces.
  26. 26Slice the chilled pork belly into ¾-inch pieces.
  27. 27Slice the chilled pork belly into ¾-inch pieces.
  28. 28Sear the pork belly hard in a hot pan with a little neutral oil or deep fry.
  29. 29Sear the pork belly hard in a hot pan with a little neutral oil or deep fry.
  30. 30Sear the pork belly hard in a hot pan with a little neutral oil or deep fry.
  31. 31Add the árbol glaze to the seared pork belly, toss quickly until lacquered and sticky.
  32. 32Add the árbol glaze to the seared pork belly, toss quickly until lacquered and sticky.
  33. 33Add the árbol glaze to the seared pork belly, toss quickly until lacquered and sticky.
  34. 34Pull the glazed pork belly immediately to prevent burning the sugars.
  35. 35Pull the glazed pork belly immediately to prevent burning the sugars.
  36. 36Pull the glazed pork belly immediately to prevent burning the sugars.
  37. 37Heat vinegar, sugar, and salt for the pickled red onions.
  38. 38Heat vinegar, sugar, and salt for the pickled red onions.
  39. 39Heat vinegar, sugar, and salt for the pickled red onions.
  40. 40Pour the hot vinegar mixture over the thin-sliced red onions.
  41. 41Pour the hot vinegar mixture over the thin-sliced red onions.
  42. 42Pour the hot vinegar mixture over the thin-sliced red onions.
  43. 43Rest the pickled red onions for 20 minutes.
  44. 44Rest the pickled red onions for 20 minutes.
  45. 45Rest the pickled red onions for 20 minutes.
  46. 46Warm small corn tortillas.
  47. 47Warm small corn tortillas.
  48. 48Warm small corn tortillas.
  49. 49Assemble the tacos with crispy glazed pork belly, pickled red onions, fresh cilantro, and a tiny squeeze of lime.
  50. 50Assemble the tacos with crispy glazed pork belly, pickled red onions, fresh cilantro, and a tiny squeeze of lime.
  51. 51Assemble 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
  • 4 dried chiles de árbol, stems removed
  • 4 dried chiles de árbol, stems removed
  • 1 small garlic clove
  • 1 small garlic clove
  • 1 small garlic clove
  • 2 tbsp rice or white vinegar
  • 2 tbsp rice or white vinegar
  • 2 tbsp rice or white vinegar
  • 3 tbsp honey or agave
  • 3 tbsp honey or agave
  • 3 tbsp honey or agave
  • 1.5 tbsp brown sugar
  • 1.5 tbsp brown sugar
  • 1.5 tbsp brown sugar
  • 1.5 tsp soy sauce
  • 1.5 tsp soy sauce
  • 1.5 tsp soy sauce
  • 1.5 tsp lime juice
  • 1.5 tsp lime juice
  • 1.5 tsp lime juice
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 2 tbsp chile soaking liquid
  • 2 tbsp chile soaking liquid
  • 2 tbsp chile soaking liquid
  • 1 lb skinless pork belly
  • 1 lb skinless pork belly
  • 1 lb skinless pork belly
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • Black pepper
  • Black pepper
  • Black pepper
  • 1 red onion, thin sliced
  • 1 red onion, thin sliced
  • 1 red onion, thin sliced
  • 0.5 cup vinegar
  • 0.5 cup vinegar
  • 0.5 cup vinegar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1 tbsp sugar
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • Warm small corn tortillas
  • Warm small corn tortillas
  • Warm small corn tortillas
  • Crispy glazed pork belly
  • Crispy glazed pork belly
  • Crispy glazed pork belly
  • Pickled red onions
  • Pickled red onions
  • Pickled red onions
  • Fresh cilantro
  • Fresh cilantro
  • Fresh cilantro
  • 1 squeeze lime
  • 1 squeeze lime
  • 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.