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.
The braised pork belly can be refrigerated overnight; return to room temperature before frying. The pico de gallo can be refrigerated for 6 hours.
Morita chiles are small, dried smoked chiles; they’re a little spicier than chipotles.
Nothing will ever go as well with tacos as an ice-cold Mexican lager.
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Review Body: Im confused about this recipe.. Step one in the directions.. And step 3.. Step one.. It says braise pork.. Step 3 says put it in a skillet.. I am confused. Will someone give me a more descriptive instruction.. I am new to this. It would be greatly appreciated.