Street tacos are fun because you have a lot of freedom to mix your favorite ingredients together. I really like this recipe because it brings together tangy notes from the onions, sweetness from the pineapples, creaminess from the Queso Fresco and avocados, some spicy notes from the Sriracha mayo, and finally the rich flavor of the braised pork belly. This recipe will take some time to finish, but don't let that scare you away. The final result is a wonderful blend of flavors and you will most certainly get rave reviews from your guests. Start with the marinade. Mix the ingredients together. Put the pork belly in a vacuum bag and pour the marinade into the bag. Seal and refrigerate over night. Also make the pickled onions a couple of days earlier. Slice the onion thinly and mix with the rest of the ingredients. Place in the refrigerator for at least 8 hours. Cube the pineapple into small cubes. To make the texture better for tacos - vacuum seal the cubed pineapples. It will make for a more dense texture and richer flavors, this is optional though. Heat oil in a medium skillet over medium high heat. Add pineapple, sugar, and ancho chili powder and stir to coat. Cook, stirring occasionally, for 4-5 minutes, until pineapple caramelizes with a nice golden brown color. Set aside until time to serve. reheat oven to approximately 250 degrees Fahrenheit. Heat oil in a sautepan and add the pork belly, skin side down. Brown for approximately 5 minutes and the flip and brown other side for another five minutes. Put the pork belly in a ovenproof casserole. Pour the chicken stock over the belly so it covers the belly by an inch. Add the brown rice on top of the belly. Cover the casserole with a lid and braise for 8 hours. When done a lot of the fat from the pork will be absorbed by the rice. Remove from the oven, uncover and let the pork cool for a couple of hours in the cooking liquid. Carefully remove the pork from the casserole and refrigerate for at least 8 hours. Mix the soy sauce, sake and sugar with the water. Slice the pork belly and carefully transfer it to a medium sauce pan. Add the liquid and bring to a simmer. Reduce heat to low and partially cover the pan. Simmer until pork belly is very tender, about two hours.
Let pork belly cool slightly, then slice into approximate ½" slices. Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions, and a sprinkle of queso fresco and cilantro. Top the tacos with some Sriracha Mayo. Serve with lime wedges and preferably a margarita. Enjoy!!!
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Cooking at home
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