News 4 Cooks: Pork Belly Tacos - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Pork Belly Tacos

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Reforma: Pork Belly Tacos


1 pork belly

1 tsp fennel

1 tsp coriander

1 tbsp salt

½ tsp pepper

1 tsp chili powder

4 oz orange juice

6 oz apple cider vinegar

Juice from 1 grapefruit

2 yellow onion peeled and rough chopped

6 arbol chilies

2 ancho chilies

Chicken stock to cover pork belly

Score pork belly on fat side and place in roasting pan fat side up and season with fennel, coriander, salt, pepper, and chili powder

Put in oven for 15 minutes uncovered then remove when seared

Add other ingredients and cover with wax paper and foil

Bake at 450 for 30 minutes, then reduce heat to 225 and bake for 2 ½  to 3  hours till tender, paring knife should come out with no resistance

Let cool and slice into ½ inch by 3 inch pieces


1 cone piloncillo

1 qrt water

6  garlic cloves

60 dried chipotle chilies destemmed

1 tsp lard

1 shot espresso

1 tsp salt

Place piloncillo in pot with water and bring to a boil until piloncillo dissolves, remove from heat

Sautee garlic cloves in oil

Fry chipotles in oil until blistered

Place chipotles in piloncillo syrup and place plate over to keep submerged, soak for 30 minutes

Blend chipotles, garlic, salt, and piloncillo syrup until smooth

In large pan add lard, heat on low then pour in chili puree and espresso.

Simmer on low stirring with a wooden spoon till puree thickens and paste turns dark


5 inch flour tortillas

Seared pork belly

Pickled onions

Avocado diced

Grilled pineapple diced

Queso fresco crumbled

Cabbage shredded

Salsa negra

Sear pork belly until crisp

Warm tortillas and spread salsa negra on tortillas

Then place shredded cabbage on top of salsa negra

Place pork belly on cabbage, then top with pickled onion, grilled pineapple pieces, avocado, and queso fresco.

Serve with rice and beans and enjoy

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