Wanna take your Taco Tuesday game to a whole new level?
Try making these epic pork belly tacos that are braised, and then glazed with orange juice, chilies, and agave. The corn tortillas are freshly pressed and griddled. They are topped with grilled mango and charred spring onions. They are then finished with a roasted chili salsa and a Oaxacan cheese crema like you’ve never tasted before.
All of the accompaniments bring in a unique and delicious flavor profile that will have you wanting to crush twenty of them and wash it down with a cold cerveza.
Ingredients
- 6 lbs. pork belly split
- 8 oz. Oaxacan cheese
- 2 cups cream
- whole milk
- pork fat
- masa harina
- 3 ea mango
- 2 bunches spring onion
- 6 ea habenero chili
- 6 ea serrano chili
- 6 ea anaheim chili
- 2 ea yellow onion
- orange juice
- agave nectar
- 3 ea dried ancho chili
- 2 ea dried gaujillo chili
- 8 ea campari tomatoes
- 2 ea cara cara oranges
- 2 ea limes
- 3 cloves garlic
- 4 shallots
- cilantro
- chives
- xanthan gum
- extra virgin olive oil
- diamond kosher salt
Instructions
- Step 1: Braise the pork belly and make the glaze
- Step 2: Make the corn tortillas
- Step 3: Make the roasted chili salsa
- Step 4: Make the Oaxacan cheese crema
- Step 5: Grill the pork belly, mango, spring onions, and plate