Forget everything you thought you knew about tacos. Prepare yourself for an explosion of flavor with these unbelievably succulent smoked pork belly tacos. We're ditching the usual ground beef and embracing the rich, melt-in-your-mouth tenderness of slow-smoked pork belly. The smoky char complements the perfectly seasoned meat, creating a depth of taste that will leave you craving more. Imagine juicy, fall-apart pork nestled in warm tortillas, topped with your favorite vibrant accompaniments – a fiesta in every bite!
This recipe elevates the humble taco to new heights, transforming it into a gourmet experience without the fuss. From the initial smoking process to the final assembly, we’ll guide you through each step with clear instructions and helpful tips. Ready to embark on a culinary adventure? Let's dive into the detailed, step-by-step guide to crafting the ultimate smoked pork belly tacos.
Tools Needed
- Vacuum seal bags
- Bowl
- Wire rack
- Smoker or grill
- Knife
- Cutting board
Ingredients
- Pork Belly: 2 pieces
- Chipotle peppers in adobo sauce: 1 can
- Cilantro: 1 bunch
- Garlic: 4-8 cloves
- Shallot: 1
- Limes: 2
- Malcolm's Grande Gringo seasoning: 2 big handfuls
- Avocado oil: 4 glugs
- Honey: to taste
- Pineapple: 2 cups
- Jalapenos: 2
- Red peppers: a couple
- Red onion: 1/2
- Avocado: amount to taste
- Salt: 3 smidgens
- Mexican melting cheese
- Corn tortillas
- Habanero honey: to taste
- Sriracha: to taste
- Curry powder: to taste
Step-by-Step Instructions
Step 1. Prepare & Marinate the Pork Belly
- Cut pork belly into square strips for better marinade absorption.
- Blend chipotle peppers, adobo sauce, cilantro, garlic, shallot, lime juice, Malcolm's Grande Gringo seasoning, and avocado oil.
- Adjust the marinade's spiciness with honey to your preference.
- Marinate the pork belly in the prepared mixture in a vacuum seal bag for at least 24 hours.
Step 2. Smoke the Pork Belly
- Preheat your smoker or grill to 300°F (150°C).
- Place the marinated pork belly strips on a wire rack, fat side up, on the smoker/grill. Cook for approximately 2-2.5 hours, or until the internal temperature reaches 202-205°F (94-96°C).
- Let the pork belly rest in a container for some time.
Step 3. Make the Pineapple Salsa
- Dice pineapple, jalapenos, garlic, red peppers, red onion, avocado, and cilantro. Mix with lime juice and salt.
Step 4. Assemble the Tacos
- Slice the rested pork belly into smaller pieces.
- Warm corn tortillas.
- Add pork belly, melted cheese, and pineapple salsa to the tortillas.
Read more: Juicy Birria Quesa Tacos Recipe: A Step-by-Step Guide
Tips
- Use a larger container for marinating if necessary.
- Adjust the amount of honey in the marinade to control the level of sweetness.
- For extra flavor, consider adding a touch of habanero honey, curry powder, or sriracha to the pork belly after smoking.
Nutrition
- N/A
FAQs
1. Can I use a different cut of pork instead of pork belly?
While pork belly delivers the best texture and flavor for these tacos, you can substitute with a pork shoulder (butt) for a similar, albeit slightly leaner, result. Cooking times may need adjustment.
2. How long can I store leftover smoked pork belly?
Store leftover smoked pork belly in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage – up to 3 months.
These smoked pork belly tacos are a testament to the power of simple ingredients elevated by masterful technique. From the smoky char to the tender meat, every bite is a celebration of flavor. So gather your ingredients, fire up your smoker (or oven!), and prepare to experience the ultimate taco transformation.