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Pork belly tacos
Pork belly tacos

Before you jump to Pork belly tacos recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.

A lot of us have been taught to believe that comfort foods are not good and must be avoided. At times, if the comfort food is candy or some other junk food, this is true. Otherwise, comfort foods could be super nutritious and good for you. There are some foods that, when you consume them, can better your mood. If you feel a little bit down and need a happiness pick me up, try some of these.

If you want to fight depression, try consuming some cold water fish. Cold water fish including tuna, trout and wild salmon are rich in DHA and omega-3s. Omega-3 fatty acids and DHA are two things that truly help the grey matter in your brain function a lot better. It’s true: eating a tuna fish sandwich can actually help you overcome depression.

As you can see, you don’t need to eat all that junk food when you wish to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to pork belly tacos recipe. You can have pork belly tacos using 13 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Pork belly tacos:
  1. You need 4 lb pork belly
  2. Provide Olive oil
  3. Use Dry rub with low sugar
  4. Get Corn tortillas
  5. You need Flour tortillas
  6. Prepare Additional topping options
  7. Use Shredded cabbage for crunch
  8. You need Fresh salsa
  9. Get Mexican cojita cheese crumbles
  10. Take Diced onions
  11. Prepare Cilantro
  12. Prepare Limes
  13. You need Tomatoes
Instructions to make Pork belly tacos:
  1. Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet.
  2. Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer.
  3. Rub entire belly with olive oil.
  4. Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas.
  5. Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer.
  6. Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn.
  7. The risk of over cooking is lower since it is a high fat content cut.
  8. Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks.
  9. Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer.
  10. Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas.

Fill each tortilla with a slice or two of pork belly and top with pickled slaw. Chef, culinary instructor, cooking show host and James Beard Award-winning cookbook author Joanne Weir has a new collection of recipes out, Kitchen Gypsy, and you're going to want it. Castacán is the Yucatecan version of crispy pork belly. These tacos, based on the ones I had at Wayan'e, a Mérida institution, are crisped up on a griddle, then topped with shredded cheese. Remove the pork belly from the marinade and place on the grill.

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