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Before you jump to Pork belly tacos recipe, you may want to read this short interesting healthy tips about Strength Raising Snacks.
Enjoying healthy foods makes all the difference in the way we feel. We are likely to feel way less gross after we increase our intake of healthy foods and decrease our consumption of junk foods. A salad tends to make us feel much better than a piece of pizza (physically in any case). Sometimes it’s tough to find healthy foods for something to eat between meals. Shopping for snack foods can be a difficult task because you have a great number of options. There’s nothing like one of these brilliant healthy foods if you want an energy-boosting snack food.
If you might be looking for a quick snack, you can’t go wrong with a whole grain one. Starting your morning with a piece of whole grain toasted bread can give you that added boost you need to get going. Chips and crackers made from whole grains can be excellent for quick treats to eat on the go. Make the change from refined products just like white bread to the healthier whole grain alternatives.
You can find lots of healthy treats you can choose that do not involve a lot of preparation or searching. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to pork belly tacos recipe. You can have pork belly tacos using 13 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Pork belly tacos:
- Take 4 lb pork belly
- Take Olive oil
- You need Dry rub with low sugar
- You need Corn tortillas
- Take Flour tortillas
- Provide Additional topping options
- Take Shredded cabbage for crunch
- Prepare Fresh salsa
- Get Mexican cojita cheese crumbles
- Take Diced onions
- Take Cilantro
- You need Limes
- Get Tomatoes
Instructions to make Pork belly tacos:
- Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet.
- Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer.
- Rub entire belly with olive oil.
- Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas.
- Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer.
- Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn.
- The risk of over cooking is lower since it is a high fat content cut.
- Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks.
- Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer.
- Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas.
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