Active Time
1 HR
Total Time
4 HR
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    Braise the pork belly

Preheat the oven to 250°. In a large ovenproof saucepan, combine all of the ingredients and bring to a simmer over moderate heat. Cover, transfer to the oven and braise the pork until very tender, about 3 hours. Transfer the pork to a plate to cool slightly; discard the braising liquid.

Step 2    Make the pico de gallo

In a bowl, combine all of the ingredients except the salt. Season with salt and mix well.

Step 3    Make the tacos

In a large cast-iron skillet, heat the canola oil. Add the pork belly, skin side down, and weigh it down with another heavy skillet. Cook over moderately low heat until golden and crisp, about 10 minutes. Transfer the pork, skin side up, to a cutting board and let cool slightly. Slice across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little pico de gallo and serve warm.

Chef's Notes

Morita chiles are small, dried smoked chiles; they’re a little spicier than chipotles.

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