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Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocado Lime Sour Cream

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.
Prep Time20 mins
Cook Time1 hr 55 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Pork Belly Tacos with Pickled Onion, Roasted Pineapple, and Avocodo Lime Sour Cream
Servings: 8
Calories: 1102kcal

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

Tortillas are not included in the provided nutritional facts.

Nutrition

Calories: 1102kcal | Carbohydrates: 39g | Protein: 17g | Fat: 96g | Saturated Fat: 35g | Cholesterol: 129mg | Sodium: 1320mg | Potassium: 619mg | Fiber: 3g | Sugar: 31g | Vitamin A: 470IU | Vitamin C: 25.8mg | Calcium: 60mg | Iron: 1.6mg