A few weeks ago I received an email that the local New York Butcher Shoppe had gotten in some pork belly. This rang like dinner bell in my head for some pork belly tacos. I’ve had them a few times around town but never had I cooked them so in the car I went. I picked up a piece that was about 3/4 oz. and coated it with some salt and sugar to marinate for a few hours. It only took about an hour to cook and during that time I whipped up some BBQ sauce made from a ketchup base and some locally brewed Porter. I wanted some Asian flair so I made some cabbage slaw with a little rice wine vinegar and toasted the tortillas before serving. As you can see below the results were nothing short of extraodinary visual and for taste. If you can find the pork belly this dish is a must-do.
1 lb. Pork
1/4 cup sugar
1/4 cup Kosher salt
Blend salt and sugar together and rub onto dry pork belly. Cover and let marinate for at least 4 hours, overnight if possible
1 carrot, julienned
1 cucumber, julienned
1 radish, julienned
1 Serrano pepper, sliced
1/4 cup cilantro, barely chopped
Splash of rice wine vinegar
Combine all the ingredients in a bowl and let sit at least 30 minutes before serving.
2 tablespoons butter
1/4 cup finely chopped onion
1/2 cup water
1 cup ketchup
2 tablespoons red wine vinegar
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
2 1/2 tablespoons brown sugar
1 teaspoon mustard powder
¼ cup canned chipotle peppers
1 cups Old Chub or similar beer
In a 2-quart pot, heat butter and sauté onions until they’re soft. Add the remaining ingredients except for the beer and simmer 20 minutes. Add the beer and simmer until it thickens to your likeness. Adjust seasoning as needed.
Enjoy this, it’s a fantastic indulgent recipe.