Paul Kahan: Favorite Taco

Paul Kahan (Blackbird, Avec, The Publican)

Paul Kahan (Blackbird, Avec, The Publican)

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In Mexico, they take the whole animal and they make carnitas out it so they never eat pork belly singularly as a taco. At Big Star, we take pork bellies, we brine them, and then we braise them in a red chile broth for a really long Time till they're super succulent and then let them cool. Cut them into chunks and then crisp them up on a griddle and finish them with a tomato [UNKNOWN] sauce. And serve it simply with caso fresco and cilantro.
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Paul Kahan: Favorite Taco


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