PocketCook

From @Sam the Cooking Guy

Pork Belly Tacos

2 hr 45 min · Serves 4

2 hr 45total
25 minhands on
19steps
4servings

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Ingredients

For the seasoning rub

  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika

For the pork belly

  • 2 lb thick-cut pork belly strips
  • 1/4 cup chicken stock

For the jalapeño-lime crema

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 jalapeño, roughly chopped
  • Small handful fresh cilantro
  • Juice of 1 lime
  • Pinch of kosher salt

For assembling the tacos

  • 12 small corn tortillas
  • 2 cups finely shredded green cabbage
  • 1 avocado, sliced thin
  • 1 lime, cut into wedges

Method

For the seasoning rub

  1. Combine the kosher salt, black pepper, garlic powder, ground cumin, and smoked paprika in a small bowl, and mix well.

For the pork belly

  1. Heat your smoker to 275°F (135°C).

  2. Season the pork belly strips on all sides with the rub mixture, using your hands to coat every side thoroughly.

  3. Place the seasoned pork belly strips on a wire rack on a baking sheet and transfer to the preheated smoker.

  4. Smoke the pork belly strips until they reach an internal temperature of 175°F (80°C), about 1–1.5 hours.

    Then 75 min of waiting

  5. Remove the pork belly from the smoker and place the strips into a small square baking pan.

  6. Pour the chicken stock into the bottom of the pan around the pork belly, then cover the pan tightly with aluminum foil.

  7. Return the foil-covered pan to the smoker and continue cooking until the pork is tender and reaches an internal temperature of 200–205°F (93–96°C), about 45 minutes to 1 hour.

    Then 45 min of waiting

  8. Carefully transfer the braised pork belly strips back onto a wire rack and allow to rest for 10–15 minutes.

    Then 10 min of waiting

  9. Chop the rested pork belly strips into bite-sized chunks.

  10. Heat a cast iron skillet over high heat until smoking hot.

  11. Add the pork belly chunks to the hot pan without extra oil and sear, turning occasionally, until the edges are deeply browned and crispy, about 2–3 minutes.

For the jalapeño-lime crema

  1. In an immersion blender cup or small food processor, combine the sour cream, mayonnaise, jalapeño, cilantro, lime juice, and a pinch of salt.

  2. Blend on high speed until completely smooth and creamy.

For assembling the tacos

  1. Warm the corn tortillas over a hot grill or griddle until pliable and slightly charred, about 30 seconds per side.

  2. Spread a spoonful of the jalapeño-lime crema over the center of each warm tortilla.

  3. Top each tortilla with a portion of shredded green cabbage.

  4. Divide the crispy pork belly chunks evenly among the tacos.

  5. Garnish each taco with thin slices of fresh avocado, an extra drizzle of crema, and a fresh squeeze of lime juice.

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