Crispy Pork Belly Tacos
Directions
- 1Cut pork belly into 1/4-inch thick strips and season with salt, pepper, and garlic powder.
- 2Turn griddle to medium heat; set up two zones: hot and cool.
- 3Sear pork belly in hot zone for 2-3 minutes per side until crispy.
- 4Remove pork belly, chop into chunks, and set aside.
- 5Add chorizo to hot zone and cook for 6 minutes, breaking it apart.
- 6Add chopped pork belly back to griddle with chorizo.
- 7Strain crushed pineapple and add to griddle.
- 8Mix everything and cook for 4-5 minutes.
- 9Slide mixture to cool zone to keep warm.
- 10Turn burner to low and clean griddle surface.
- 11Toast one side of tortillas on the griddle.
- 12Flip tortillas and sprinkle with cheese mixture.
- 13Once cheese melts, add chorizo, pork belly, and pineapple filling.
- 14Fold tortillas in half to form tacos and crisp on both sides.
- 15Remove tacos from griddle and garnish with diced onion and chopped cilantro.
- 16Optionally, squeeze lime juice or drizzle with Avocado Lime Crema
Ingredients
- 1.5 pounds pork belly, cut into 1/4-inch thick strips
- 1.5 pounds chorizo
- 1 salt, pepper, and garlic powder (or standard All-Purpose Rub)
- 1 can crushed pineapple, strained
- 1 tortillas
- 1 cup shredded Jack cheese
- 1 cup shredded Mexican Oaxaca cheese
- 1 diced onion
- 1 chopped cilantro
- 1 fresh lime juice
- 1 Avocado Lime Crema
- 1 avocado
- 0.5 cup cilantro
- 0.25 cup sour cream (full fat)
- 0.25 cup milk (1%)
- 2 limes
- 1 tsp salt
Equipment
griddle
Tips
- Use two-zone cooking on a griddle for even cooking.
- Garnish with diced onion and chopped cilantro.
- Optional: Squeeze fresh lime juice or drizzle with Avocado Lime Crema
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