Menu
  • Home
  • About
  • Recipes
    • Appetizers/Snacks
    • Main Courses
    • Side Dishes
    • Desserts
    • Vegetarian
    • Gluten-Free
    • Close
  • Press
  • Contact

Southern Boy Dishes

Cook Eat Dish

Ancho Pork Belly Tacos with Pickled Onions and Avocado Mayo

Bill Harris・20 Comments

Ancho Braised Pork Belly Tacos

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.

Ancho Braised Pork Belly Tacos

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!

Print
Ancho Braised Pork Belly Tacos

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Yield: 12 to 14 tacos

Ancho Braised Pork Belly Tacos

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

For the pickled onions:

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

For the avocado mayo:

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

For the tacos:

12 to 14 corn tortillas

Cilantro leaves

Instructions

For the pork belly:

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.

For the pickled onions:

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.

For the avocado mayo:

Add mayonnaise, avocado, cilantro, lime juice, sriracha, and salt to the bowl of a food processor. Process until smooth. Transfer to a small bowl.

To assemble tacos:

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.

3.1
https://southernboydishes.com/2014/08/22/ancho-pork-belly-tacos-with-pickled-onions-and-avocado-mayo/

You may also like:

  • Smoked Chicken Enchilada Pie
    Smoked Chicken Enchilada Pie
  • Pico de Gallo
    Guacamole and Pico de Gallo
  • Easy Enchilada Sauce
    Easy Enchilada Sauce
  • Blackened Tilapia Tacos with Jicama Coleslaw 5
    Blackened Tilapia Tacos with Jicama Coleslaw and Avocado Aioli
  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
Latest posts by Bill Harris (see all)
  • Roasted Cauliflower and Fennel Soup - November 8, 2015
  • Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
  • Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015

Share this:

  • Share on Tumblr
  • Tweet

Filed Under: Gluten-Free, Main Courses, Meat, Recipes

Comments

  1. Marissa says

    January 8, 2019 at 1:47 am

    I 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.

    Reply
    • Bill Harris says

      January 8, 2019 at 2:25 am

      Wow! That’s a lot of pork belly. So glad you enjoyed the recipe!!

      Reply
  2. mjskit says

    September 4, 2014 at 2:19 am

    Talk 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. 🙂

    Reply
  3. Chris @ Shared Appetite says

    August 31, 2014 at 5:08 pm

    Am I dreaming?! This amazingness cannot be for real?!! Oh, it is?! Sweet baby Jesus I want this in my life immediately!

    Reply
  4. Shashi @ RunninSrilankan says

    August 26, 2014 at 3:51 pm

    So, 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!!

    Reply
    • Bill Harris says

      August 26, 2014 at 7:03 pm

      Thank you, Shashi!

      Reply
  5. Violet Hunter says

    August 26, 2014 at 2:51 pm

    Bill, 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!

    Reply
    • Bill Harris says

      August 26, 2014 at 7:03 pm

      So glad you liked it, Violet! Thanks for the feedback!

      Reply
  6. Jocelyn (Grandbaby Cakes) says

    August 26, 2014 at 2:37 am

    Wow does this look delish! I bet it has sooo much flavor! Amazing as usual Bill!

    Reply
  7. Donalyn@TheCreeksideCook says

    August 25, 2014 at 12:41 pm

    Oh my, Bill – you have my full attention with this! So amazingly delicious and I can’t wait to try it!

    Reply
  8. Kathy @ Olives & Garlic says

    August 25, 2014 at 3:09 am

    A delicious taco recipe Bill. I can’t wait to make these. I can tell they’ll be a huge hit in my house.

    Reply
  9. Priscilla - She's Cookin' says

    August 24, 2014 at 6:20 pm

    I’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!

    Reply
  10. Yankee Kitchen Ninja (Julianne) says

    August 24, 2014 at 5:53 pm

    Another winner, Bill — looks delicious and gorgeous, as usual!

    Reply
  11. sippitysup says

    August 24, 2014 at 3:29 pm

    I’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

    Reply
  12. marcela says

    August 24, 2014 at 1:16 pm

    wow! i’d love to taste it! Btw. Your blog is awesome! I’ll visit u very often!

    Reply
    • Bill Harris says

      August 24, 2014 at 1:39 pm

      Thank you so much, Marcela!

      Reply
  13. Christin@SpicySouthernKitchen says

    August 24, 2014 at 1:34 am

    Oh 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!

    Reply
  14. John@Kitchen Riffs says

    August 23, 2014 at 7:48 pm

    I 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.

    Reply
  15. Lindsey @ American Heritage Cooking says

    August 23, 2014 at 2:46 pm

    What 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!

    Reply

Trackbacks

  1. Sriracha Shrimp Tacos with Avocados From Peru | FamilyFreshCooking.com #spon — Family Fresh Cooking says:
    August 25, 2014 at 2:24 am

    […] Ancho Pork Belly Tacos Southern Boy Dishes […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

SBDs Picks

Fried Chicken Tacos with Collard Slaw & Chipotle Ranch Dressing

Fried Chicken Tacos with Collard Slaw and Chipotle Ranch Dressing

White Bean and Chicken Chili

White Bean and Chicken Chili

Pan-Seared Chicken with Parmesan Grits & Mushroom Gravy

Chicken Breast with Parmesan Grits

Chicken Gumbo Pot Pies

Chicken Gumbo Pot Pie

Most Popular

Bacon-Mushroom Frittata {Plus a Cookbook Giveaway}

Bacon Mushroom Frittata

Stuffed Flank Steak

Stuffed Flank Steak

Classic Pork Stew

Classic Pork Stew

Lemon Icebox Pie

Lemon Icebox Pie

photo galleries

Foodgawker

like sbd on facebook

follow sbd on google+

follow sbd on twitter

Follow @southernboydish

follow sbd on pinterest

Follow Me on Pinterest

Categories

Copyright © 2023 · Southern Boy Dishes · Website by New Tricks Web Design