Pork belly can be intimidating, but the reward is melt-in-your-mouth deliciousness! The crispy pork belly, creamy avocado, and crunchy onions are a perfect blend of textures in this taco. DO try this at home :)
- 1/4 cup Brown Sugar
- 1 tablespoon Fennel (toasted and ground)
- 2 tablespoons Salt
- 3 sprigs of Rosemary (finely chopped)
- 1 tablespoon crushed Red Pepper Flakes
- 1 pound of skinless Pork Belly
- 1 Carrot (peeled)
- 2 stalks of Celery
- 1/2 Red Onion
- 1 Fennel Stalk
- 1 tablespoon Fennel Seeds
- 1 bottle Beer
- Extra Virgin Olive Oil
- Preheat oven to 350 F
- Combine rub ingredients
- Without slicing the pork belly the whole way through, score the fat of the pork belly in a 1-inch grid pattern
- Massage the rub into pork belly
- Chop vegetables into 1/2 inch pieces
- Heat a large dutch oven over medium high-heat with a few tablespoons of olive oil
- Sear the pork, fat side down, until golden brown and crispy
- Flip pork and add the carrots, celery, red onion, fennel, fennel seeds, beer and season with salt
- Bring to a boil
- Transfer meat to the preheated oven and cook, uncovered, for 1.5 to 2 hours
##Build the Taco
- Once the pork belly has finished cooking, slice into 1/4 inch thick slabs - use 2 slices per taco, or more if desired
- Add green tomatillo salsa, fresh avocado, and onions and cilantro to garnish
- Best in corn tortillas, but flour or wheat tortillas are also acceptible
##Chow down!
Pork belly recipe adapted from Mario Batali