Pork belly is everywhere these days. Chefs all over Atlanta, and I’m sure across the country, have created dishes featuring pork belly. We recently dined at a new taco bar in Atlanta, and their pork belly tacos totally wowed us. I figured it was time for me to jump on the bandwagon and try my hand and making a Southern Boy Dishes version of pork belly tacos.
I’ve always known that pork belly was somehow related to bacon but before posting this recipe I wanted to determine if there was a difference between the two. What I found is that bacon is simply smoked, cured pork belly.
I’m not going to kid you about pork belly. It is decadent. A 3.5 ounce serving typically has about 520 calories. But, oh boy, is it delicious and worth the calories once in a while.
I bought some ancho chili peppers a few weeks ago, and they’ve been waiting patiently in my pantry for the ideal recipe. Anchos, a dried form of poblano peppers, impart a sweet and smoky flavor that I wanted for this pork belly recipe. Before searing and braising the pork, I marinated it in a flavorful paste made from reconstituted anchos; fennel and cumin seeds; oregano; garlic; and black peppercorns. I don’t want to toot my own horn too much, but I think I hit a home run with this recipe.
The avocado mayo, pickled onions, and cilantro perfectly complimented the sweet and smoky pork belly. I say be a little self-indulgent and treat yourself to some this rich but delicious swine dish!
Ingredients
For the pork belly:
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 Ancho chilies
1 teaspoon oregano
2 teaspoons salt
2 teaspoons black peppercorns
4 large cloves garlic
2 pound pork belly, skinned and cut into four pieces
5 tablespoons extra virgin olive oil, separated
2 cups chicken stock
2 cups apple juice
3/4 cup apple cider vinegar
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon black peppercorns
1 medium red onion, cut in half and thinly sliced
1 cup mayonnaise
1 ripe avocado
2 tablespoons chopped cilantro
2 tablespoons fresh lime juice
2 teaspoons sriracha sauce (more or less to taste)
1/2 teaspoon salt
12 to 14 corn tortillas
Cilantro leaves
Instructions
1. Heat a small skillet over medium heat. Add cumin and fennel seeds and toast for 1 to 2 minutes, tossing regularly.
2. Bring a small pan of water to a boil and add ancho chilis. Reduce heat and simmer for 5 minutes. Remove from heat and let sit for 5 additional minutes. Remove chilis from water. When cool, remove stem and seeds.
3. Add cumin and fennel seeds, ancho chilis, oregano, salt, peppercorns, garlic, and 3 tablespoons olive oil to the bowl of a food processor. Process until smooth. Seeds and peppercorns may still be partially intact.
4. Spread ancho paste on all sides of four pieces of pork belly. Cover and refrigerate for at least 2 hours up to overnight.
5. Preheat oven to 350 degrees. Heat 2 tablespoons olive oil in a Dutch oven over high heat. Sear pork belly for 3 minutes. Turn and sear for an additional 3 minutes. Add chicken stock and apple juice until liquid reaches halfway up the sides of the pork belly. Bring to a boil, cover and place in preheated oven. Cook for 2 hours.
6. Remove from Dutch oven, cool slightly and slice.
1. In a small bowl, whisk together vinegar, sugar, salt, and peppercorns until salt and sugar are dissolved.
2. Add sliced onions to vinegar mixture and toss well. Let stand for 1 hour, tossing regularly. Cover and refrigerate until needed.
Add mayonnaise, avocado, cilantro, lime juice, sriracha, and salt to the bowl of a food processor. Process until smooth. Transfer to a small bowl.
1. Heat tortillas in a skillet over high heat for 30 seconds on each side.
2. Spoon avocado mayo onto the center of tortilla and spread. Top with sliced pork belly, picked onions, and cilantro leaves. Serve immediately.
https://southernboydishes.com/2014/08/22/ancho-pork-belly-tacos-with-pickled-onions-and-avocado-mayo/You may also like:
Bill Harris
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Marissa says
January 8, 2019 at 1:47 amI made this with 8 pounds of pork belly — seriously, 8 lbs — I totally lost track of how many tortillas I warmed. My kids and their friends were fighting over who got to lick the plate.
Bill Harris says
January 8, 2019 at 2:25 amWow! That’s a lot of pork belly. So glad you enjoyed the recipe!!
mjskit says
September 4, 2014 at 2:19 amTalk about a gourmet taco! The seasoning on the pork belly has my mouthwatering and I love those pickled onions. I do have to admit that I’ve order a pork belly dish twice now and neither one impressed me. Both were very greasy and bland. Looking at how you cook the pork belly for these tacos, it’s easy to see that your pork belly would be neither. I might have to give pork belly another try. 🙂
Chris @ Shared Appetite says
August 31, 2014 at 5:08 pmAm I dreaming?! This amazingness cannot be for real?!! Oh, it is?! Sweet baby Jesus I want this in my life immediately!
Shashi @ RunninSrilankan says
August 26, 2014 at 3:51 pmSo, I might be a tad too chicken to try pork belly – but those cumin seeds, fennel seeds, Ancho chilies, oregano, garlic and apple juice combined sound killer on just about any meat or chicken, Bill!
Loving the avocado mayo too – such gorgeous pictures as always!!
Bill Harris says
August 26, 2014 at 7:03 pmThank you, Shashi!
Violet Hunter says
August 26, 2014 at 2:51 pmBill, it’s a hit! I made this dish for Mark over the weekend. Loved it! It’s definitely worth making again. I’ve made several of your dishes over the past few months and I haven’t been disappointed yet! Keep ’em coming!
Bill Harris says
August 26, 2014 at 7:03 pmSo glad you liked it, Violet! Thanks for the feedback!
Jocelyn (Grandbaby Cakes) says
August 26, 2014 at 2:37 amWow does this look delish! I bet it has sooo much flavor! Amazing as usual Bill!
Donalyn@TheCreeksideCook says
August 25, 2014 at 12:41 pmOh my, Bill – you have my full attention with this! So amazingly delicious and I can’t wait to try it!
Kathy @ Olives & Garlic says
August 25, 2014 at 3:09 amA delicious taco recipe Bill. I can’t wait to make these. I can tell they’ll be a huge hit in my house.
Priscilla - She's Cookin' says
August 24, 2014 at 6:20 pmI’m all over this, Bill! Love it when pork belly is crisped, so I might sear it again – but my mouth is watering imagining all the flavors here!
Yankee Kitchen Ninja (Julianne) says
August 24, 2014 at 5:53 pmAnother winner, Bill — looks delicious and gorgeous, as usual!
sippitysup says
August 24, 2014 at 3:29 pmI’m on my way down the hill to the Hollywood Farmers Market where I know I’ll find a Taco Truck that serves pork belly. I’ll be first in line thanks to these beauties. GREG
marcela says
August 24, 2014 at 1:16 pmwow! i’d love to taste it! Btw. Your blog is awesome! I’ll visit u very often!
Bill Harris says
August 24, 2014 at 1:39 pmThank you so much, Marcela!
Christin@SpicySouthernKitchen says
August 24, 2014 at 1:34 amOh how I love pork belly! These tacos look fabulous Bill! I’ve never cooked pork belly at home but that is going to have to change soon!
John@Kitchen Riffs says
August 23, 2014 at 7:48 pmI love pork belly! I use it a lot in Asian dishes, but have never tried it in tacos. I really like the idea — and the recipe!! Definitely a dish I’d like. Thanks.
Lindsey @ American Heritage Cooking says
August 23, 2014 at 2:46 pmWhat is up with all the pork belly dishes or dishes garnished with pork belly?! I have yet to try pork belly because I am convinced it is just going to taste like pure pork fat, but you have enticed me! I’m super impressed that you threw these together – they sound delicious!