Receta Ancho Pork Belly Tacos with Pickled Onions and Avocado Mayo
- 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
- 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.