These Braised Pork Belly Tacos Will Wow!
Summer is in full swing, and you want to adjust your dinnertime routine accordingly. You might be dining al fresco, pairing in a crisp glass of white wine, and working in summer flavors. To help you enjoy your dining to the fullest, here is a recipe for braised pork belly tacos with summer salsa.
For The Pork Belly
- 2 pound cut of pork belly
- ¾ cup of honey
- 2 tablespoons of whole peppercorn
- 6 bay leaves
- ½ cup of salt
- 3 tablespoons of allspice
- 1 minced shallot
- 2 minced cloves of garlic
- 2 tablespoons of seeded, minced jalapenos
- 2 cups of orange juice
- 1 cup of chicken stock
- Small tortillas
For The Summer Salsa
- 3 cups of cubed seedless watermelon
- The juice from 1 ½ limes
- 1 cup of peeled, diced jicama
- ¼ cup of chopped cilantro
- 2 tablespoons of seeded, minced jalapenos
- ½ chopped red onion
Rinse the pork and pat it dry. Create its brine by boiling the honey, peppercorn, bay leaves, and salt with five cups of water. Remove from the heat and let cool. Add in the pork and refrigerate for 6 to 7 hours.
Remove the pork and pat dry. Let sit at room temperature for 30 minutes. Meanwhile, heat your oven to 325 degrees F. Cut your pork belly into 1 inch strips and season with the allspice and salt and pepper to taste.
Heat your dutch oven over medium heat. Place the stripe fat side down and cook for 10-15 minutes. Flip and sear for one minute. Remove the pork, pouring off all but 2 tablespoons of the remaining fat. Cook the shallot, garlic, and jalapeno in it for 4 minutes. Add the pork, juice, and stock back in and simmer for three hours.
Combine all of the salsa ingredients and refrigerate while the pork cooks so the flavors can combine.
Serve on tortillas topped with salsa and enjoy!
We hope you love this delicious summer recipe! For all of your insurance coverage needs in Orland Park and the rest of Illinois, contact the dedicated insurance professionals at Gee Schussler Insurance Agency today.
