Braised Pork Belly (Tacos)
How to make braised pork belly tacos. Expect a succulent texture and a crispy finish for the pork belly slices.
Print
Pin
Servings: 24 servings
Ingredients
- pork belly 4 lbs, skinless*
- kosher salt and black pepper to taste
- 1 tablespoon neutral cooking oil
- 1 yellow onion medium
- 2 celery ribs
- 1 carrot large or 3-4 small carrots
- 4 cloves garlic
- 1 teaspoon cumin
- 2 teaspoon dried Mexican oregano
- ⅓ cup chipoltes in Adobo
- 12 oz dark beer**
Instructions
- Trim excess fat and score the pork belly fat cap in a diamond pattern. Season generously with kosher salt and black pepper, then allow it to reach room temperature. Pre-heat the oven to 300F.
- While the oven is preheating rough chop the onion, carrots, celery and garlic.
- In a braiser where the pork belly fits heat the oil over medium-high heat.*** Sear the diamond scored side first, until golden, then flip, sear the bottom and remove from the braiser temporarily.
- Discard most of the rendered fat, lower the heat to medium and briefly saute the prepeared vegetables, add the cumin, Mexican oregano and chipotles in Adobo, then deglaze with the beer and add the entire beer.
- Nestle the pork belly in the braising liquid, cover with the braiser lid and transfer to the oven.
- Braise for 3 to 4 hours, begin checking for tenderness after 3 hours and braise until you are satisfied with the texture. When pork belly is tender to your liking, remove it from the braiser and set it aside to rest and cool down.
- It is best to chill the pork belly overnight once it has cooled down completely. Then it slices easily and the slices can be crisped up in a skillet to a glorious, sizzling perfection. If you slice braised pork belly even as it has just cooled down its fall-apart tenderness will be evident and the slices will not hold shape (consider our slicing tips and crisping tips above).
- To serve tacos pepare diced onion, chipotle crema, crumbled Cotija cheese, sliced avocado and jalapenos and warm tortillas (consider the serving tips in the post). Sear the pork belly slices last.
Notes
*Look for well-marbled, center-cut piece of pork belly with a thinner top fat layer capping it. Trim excess fat as needed.
**Select a richly flavored dark lager such as Modelo Negra, a German dunkel, or dark lager such as 1554. You can substitute with beef or vegetable broth, but beer creates a richer braising liquid.
***If you do not have a suitably sized braiser you can sear the pork belly in a large frying pan, then use the same pan to make the braising liquid and finally transfer first liquid then pork belly nestled in it in a roasting pan. The roasting pan should be only slightly larger than the pork belly. Tightly, very tightly, cover with 2 layers of aluminium foil and braise as if in a braiser.
Be sure to review the Slicing Braised Pork Belly Tips and the images in the body of the post. You will gain an understanding of how tender the pork belly really is and how to create from it crispy pork belly slices.
When preparing the tacos we highly recommend that you work on the cold toppings first, then warm up the tortillas, set the table and all the toppings, pour the beer and finally sear the pork belly in order to enjoy the crispy slices in their full glory, still sizzling.
