Tuesday, March 22, 2016

Smoked Pork Belly Tacos

 You know where bacon comes from?  Pork belly.  Think of these like a tortilla stuffed with big chunks of bacon topped with a zesty pico de gallo and tangy cilantro sour cream.

Get a pack of soft taco tortillas, this recipe will serve about 6 (two tacos per person)

For the pork belly

  • 2 tablespoons kosher salt
  • 2 tablespoons sugar
  • 2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground black pepper
  • 1/2 tablespoon mustard powder
  • 1 teaspoon jalapeno pepper powder

Remove skin, if still on and score on both sides a 1” crosshatch pattern.  Mix together spices to prepare rub.  Sprinkle both sides of the pork belly with the rub.

Prepare cooker for 225 degrees.  Place belly on grate and cook until an internal temperature of 165 degrees.  About 3-4 hours.

For the Pico

  • 6 Roma Tomatoes
  • ½ Red onion, chopped
  • 3 tablespoons fresh cilantro, finely chopped
  • ½ jalapeno pepper, seeded and chopped
  • ½ lime, juiced
  • 1 garlic clove, minced
  • 1      teaspoon garlic powder
  • salt and pepper to taste

Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.

For The Cilantro Sour Cream

  • 1 (8-oz.) container sour cream
  • 1/4 cup finely chopped fresh cilantro
  • 1 teaspoon lime zest
  • 1 teaspoon fresh lime juice
  • salt and pepper to taste

Stir together sour cream, cilantro, lime zest, lime juice, and salt and pepper to taste.

Assemble tacos by layering pork belly, pico de gallo and topping with cilantro sour cream.

1 comment:

  1. This is some amazing meal for people on strict workouts. I guess I can make use of this recipe as I am always on a schedule doing some professional writer resume for my clients.