Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado

INGREDIENTS

Yield: 6

servings

• 4 pounds boneless skinless pork belly
• 3 tablespoons granulated sugar, divided
• 3 tablespoons Kosher salt
• 2 tablespoons ancho chili powder
• 8–12 tortillas
• Ancho Chili Roasted Pineapple (recipe below)
• 2 avocados, diced
• Pickled Onions (recipe below)
• Cilantro, picked, for garnish
• Lime wedges, for garnish
• For the Ancho Chili Roasted Pineapple
• 1 1/2 cups finely diced fresh pineapple1 tablespoon olive oil
• 3/4 tablespoon  ancho chili powder
• 1 pinch salt kosher
• For the Pickled Onions
• 1 medium red onion, thinly sliced
• 1/4 cup apple white vinegar
• 1/4 cup lime juice
• 1 Bay leaf
• 1½ teaspoons Kosher salt
•  

PREPARATION

Difficulty: Medium

1. Place pork belly in a glass baking dish and rub evenly with granulated sugar and Kosher salt. Cover with plastic wrap and refrigerated overnight. Remove from refrigerator and discard plastic wrap, pat dry and remove any liquid that has accumulated. Rub with ancho chili powder. Preheat oven to 450°F. Roast pork belly for 30 minutes, then lower heat to 275°F and roast for 1 hour more, until pork belly is tender.
2. Let pork belly cool slightly, then slice into approximate 1/2″ slices. If you want perfectly clean slices: cool pork belly completely, then remove from baking dish and wrap in aluminum foil. Refrigerate until cold. Slice pork belly, then reheat in oven at 275°F wrapped in aluminum foil until heated through.
3. Top tortillas with a couple slices of pork belly, chopped avocado, ancho chili roasted pineapple, pickled onions and cilantro. Serve with lime wedges

For the Ancho Chili Roasted Pineapple

1. Heat oil in a medium skillet over  high heat. Add pineapple and stir to coat. Cook, stirring occasionally, for 3 minutes, until pineapple caramelizes with a nice golden brown color, then add  salt and ancho chili powder, cook for 1 more minute

For the Pickled Onions

1. Combine vinegar, lime juice, bay leaf and salt in a medium bowl. Whisk together until  salt is fully dissolved.
2. Place onion in a bowl . Pour vinegar mixture over the onions and let sit in refrigerator covered overnight.