Sweet + Spicy Pork Belly Tacos

These pork belly tacos offer an enticing blend of textures and flavours. With their crispy, tender, sweet, and spicy elements.

Image from Pinterest

Ingredients

• 2 pounds skinless pork belly, cut in half to make 2 shorter lengths, then cut into 1/2″ strips

• kosher salt & black pepper

• 1 can diced tomatoes

• 1 tablespoon adobo sauce, from the jar (more if you like it spicier)

• 2 cloves garlic, roughly chopped

• 2 teaspoons avocado oil, (or other high-heat oil)

• 3 tablespoons honey, or more, to taste

• ¼ lime, use remainder for garnish

• 16 small flour, or corn tortillas, (street taco size)

• ½ small red onion, diced small or julienned

• 4 radishes, thinly sliced

• ½ bunch coriander

Images from Pinterest

Instructions

• Preheat an oven to 135°C. Place a wire rack inside a sheet pan.

• Season the pork belly with salt & pepper and let it sit for about 15 minutes. Arrange the pieces in a single layer across the wire rack (use 2 racks/pans, if necessary) so there is just a bit of room between the slices. Slow roast for 1 hour, then flip the pieces over and roast for 1 more hour (take care not to spill any rendered fat that pools in the sheet pan). The pork belly should be fork tender, but not falling apart.

• Meanwhile, in a food processor or blender, combine the can diced tomatoes, adobo sauce, and garlic. Pulse several times to create a sauce that is more puree than chunky (but small chunky bits are fine).

• Heat the avocado oil in a heavy-bottomed saucepan over medium-high until screaming hot. Dump in the puree all at once; cook and stir for about 5 minutes until it thickens and deepens in colour. Season to taste with salt.

• Remove 1/2 cup of the sauce to a bowl and combine with the honey to make a sweet glaze. Transfer the remaining sauce to another bowl and stir in the juice of a quarter of a lime; reserve for serving.

• Cut the roasted pork belly into lardons (small strips). Heat a large non-stick skillet (cast iron is perfect for this) over medium-high. No need to add any oil. Add the pork belly strips and brown for 3 to 4 minutes (work in batches if needed). Now add the sweet glaze and cook for another 2 to 3 minutes until it becomes sticky and there’s a bit of charring on some of the pork.

• Serve the pork belly in your choice of flour or corn tortillas, garnished with onion, radish, coriander and a drizzle of the lime-infused salsa.