Pork Belly that is slow cooked in Beer with a brown sugar and ancho chili rub, quick pickled Red Onions, brown sugar and chili roasted Pineapple, fresh Avocado chunks, and an Avocado, Lime, and Cilantro Sour Cream create one of the tastiest tacos I’ve ever had. Try these Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream tonight!
Pork Belly is considered a delicacy in many parts of the world. It’s delightfully rich and decadent and when cooked properly, should be fall apart tender with a crispy, flavor-packed skin, also called crackling. Braising and slow roasting are the best ways to cook pork belly for optimal results and I’m especially happy with how using a combination of the two turned out.
How to Make Pork Belly Tacos
To prepare these Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream, cut the pork belly into 2″ wide strips.
Make a rub with brown sugar, ancho chili powder, garlic, salt, and smoked paprika and coat all of the pork belly strips. Lay the pork belly strips into a cake pan that has a half a can of beer in the bottom. Make sure the beer is in the pan before placing in the pork belly or carefully pour so as not to rinse off all of the rub. The beer (or stock if preferred) should not cover the bellies, but come partially up the sides. Pork belly is covered with a white fat cap, and that should be on top. After slow cooking, it will be broiled to a crispy, caramelized texture.
Cook the pork belly at 325 degrees for 1 hour and 45 minutes. Remove from the oven, and drain the liquid in the pan, making sure to not rinse off the rub on the tops of the pork bellies. Place the pork bellies back into the oven and broil for 3-5 minutes to caramelize the tops.
Remove from the oven and let the meat rest for 10 minutes before slicing into 1/4″ – 1/2″ slices.
While the meat is cooking, make the quick pickled red onions. Start by whisking together apple cider vinegar, sugar, red chili flakes, minced garlic, and salt. Add the red onion slices and stir to combine. Let sit at room temperature for at least an hour, stirring one or twice. This is an awesome condiment to keep on hand. These will be even more flavorful if made the day before and leftovers can be stored for up to two weeks to enjoy on sandwiches, burgers, salads, with eggs, or whatever you should choose.
To make the Avocado Lime Sour Cream, place avocado, sour cream, cilantro, lime juice, salt, and pepper in a small mixing bowl and use an immersion blender or traditional blender to blend into a smooth sauce.
I use and love this immersion blender. If you purchase from this link, a small fraction goes into supporting grocery purchases for this blog at no additional cost to you. [amazon_link asins=’B00LEWUYDQ’ template=’ProductCarousel’ store=’savorwithjenn-20′ marketplace=’US’ link_id=’17751a2c-3b46-11e8-8b5a-01cb0340193e’]
Reserve some avocado chunks for placing on the tacos.
After the pork is finished cooking and is resting, place fresh pineapple chunks in a small bowl and mix them with brown sugar, ancho chili powder, and a pinch of salt. Place on a small cookie sheet and broil until golden.
Assemble tacos by placing pork belly on warm tortillas. Top with pineapple, avocado chunks, pickled onion, and a drizzle of Avocado Lime Sour Cream. I hope you enjoy these Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream as much as my family has. Enjoy!
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Have you tried this recipe? Leave me your thoughts below. Happy cooking! ~Jennifer~
Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream
Ingredients
Pork Belly
- 3 pounds pork belly cut into 2" strips
- 6 ounces beer stock may be substitited
- 3/4 cup brown sugar
- 1 tablepoon ancho chili powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon smoked paprika
Quick Pickled Red Onions
- 2 red onions cut into thin rings, outer layer removed
- 3/4 cup apple cider vinegar
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons sugar
- 1 clove garlic finely minced
- 1 teaspoon salt
Avocado Lime Sour Cream
- 1/2 Avocado - skin and seed removed
- 1/2 cup sour cream or creme fraiche
- 1/2 cup chopped cilantro
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground pepper
Roasted Pineapple
- 2 cups fresh pineapple chunks
- 2 tablespoons brown sugar
- 1 teaspoon ancho chili powder
- pinch of salt
Other
- tortillas of choice
- 1 avocado - cut into chunks
- cilatro for garnishing
- 1 lime cut into wedges for squeezing
Instructions
Pork Belly
- Preheat oven to 325 degrees.
- Combine brown sugar, ancho chili powder, garlic powder, salt, and smoked paprika in a small bowl.
- Coat all of the sides of the pork belly strips with the rub making sure to use it all.
- Lay the pork belly strips into a cake pan that has a half a can of beer in the bottom. Make sure the beer is in the pan before placing in the pork belly or carefully pour so as not to rinse off all of the rub.
- Cook uncovered for 1 hour 45 minutes.
- Remove from the oven, and drain the liquid in the pan, making sure to not rinse off the rub on the tops of the pork bellies.
- Place the pork bellies back into the oven and broil for 3-5 minutes to caramelize the tops.
- Remove from the oven and let the meat rest for 10 minutes before slicing into 1/4" - 1/2" slices.
Quick Pickled Red Onions
- Whisk together apple cider vinegar, sugar, red chili flakes, minced garlic, and salt in a medium size mixing bowl.
- Add the red onion slices and stir to combine. Let sit at room temperature for at least an hour, stirring one or twice.
Avocado Lime Sour Cream
- Place avocado, sour cream, cilantro, lime juice, salt, and pepper in a small mixing bowl and use an immersion blender or traditional blender to blend into a smooth sauce.
Roasted Pineapple
- Stir together pineapple chunks, brown sugar, ancho chili powder, and salt.
- Spray small cookie sheet with cooking spray.
- Place under broiler or a high temperature oven for 5-10 minutes until pineapple begins to darken and caramelize.
Other
- Assemble tacos by placing pork belly on warm tortillas. Top with pineapple, avocado chunks, pickled onion, and a drizzle of Avocado Lime Sour Cream. Garnish with cilantro sprigs and serve with lime wedges.
Notes
Nutrition
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
joseph malaspina
Going to try this recipe for my Food Trucks Taco Tuesday Thanks Jennifer
Chef Joe
Jennifer Grissom
LOVE these tacos and hope you do too! Thanks Chef Joe:)