RECIPE: Ancho Chili Braised Pork Belly Tacos

(FOX19) - Ancho Chili Braised Pork Belly Tacos

Pork Belly

2 lbs. pork belly

1/4 Cup crushed Ancho chili

1 tbsp oregano

2 tbsp cumin

1 tsp black pepper

1 tbsp kosher salt

1 tbsp olive oil

2 bottles premium Mexican beer

Add all ingredients except salt, oil, and beer.  Rub the pork belly down and allow to marinate for 24 hrs.  Heat large skillet and add oil.  Add salt to pork belly and sear all the way around.  Place pork belly in roasting pan, cover and place in a 325 degree oven for 4.5 hours.  When fork tender, pull the pork and shred down.

Tomatillo Salsa

4 tomatillos, washed (scored on the bottom)

1 white onion

1 tbsp cumin

1 tbsp chopped cilantro

2 tsp lime juice

Salt & pepper to taste

In 2 qtrs. of boiling water (to concasse the tomatillos) drop the tomatillos and allow to cook for 2 minutes.  Remove the tomatillos and remove the skin, cut in half and squeeze out the seeds.  In a blender place remaining ingredients and blend until it is a salsa consistency.  Add salt and Pepper to taste.

Pico de Gallo

4 tomatoes diced

1/4 cup diced yellow onion

2 tsp lime juice

2 tsp chopped cilantro

Salt & pepper to taste


Braised pork belly (shredded)

Tomatillo salsa

Pico de Gallo

6-8 tortillas (corn or flour)

2 limes

In sauce pan, combine pork and Tomatillo salsa until heated.  Place into taco and add Pico de Gallo.  Finish with a squeeze of lime juice.

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