Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork belly tacos. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Pork belly tacos is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Pork belly tacos is something that I’ve loved my whole life. They’re nice and they look fantastic.

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To begin with this particular recipe, we have to prepare a few ingredients. You can cook pork belly tacos using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Pork belly tacos:

1. Make ready 4 lb pork belly
2. Get Olive oil
3. Get Dry rub with low sugar
4. Take Corn tortillas
5. Get Flour tortillas
6. Take Additional topping options
7. Take Shredded cabbage for crunch
8. Prepare Fresh salsa
9. Make ready Mexican cojita cheese crumbles
10. Get Diced onions
11. Get Cilantro
12. Make ready Limes
13. Get Tomatoes

The full list of ingredients in included in the recipe card at the bottom of the post. In a bowl, combine all of the ingredients except the salt. Season with salt and mix well. In a large cast-iron skillet, heat the canola oil.

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.

Season with salt and mix well. In a large cast-iron skillet, heat the canola oil. Place pork belly in a large cast iron skillet, fat side up. Give your hands a good wash. Jiggle the pan every so often.

So that is going to wrap this up with this exceptional food pork belly tacos recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!