PORK BELLY TACOS

INGREDIENTS FOR 6 TACOS:

• Beard & Blaze Hot Sauce – 2-3 bottles suggested
• Pork Belly – 1-1.5 lbs
• Onion – 1 large
• Carrot – 1 large
• Celery – 2 stalks
• Garlic – 6-8 cloves
• Stock: Pork or Vegetable – 4-8 cups
• Street Taco Shells – 6
• Queso Fresco – 2-4 oz
• Shredded Cabbage – 2 cups
• Sour Cream – 6 oz
• Milk – 1/4 cup
• Smoked Paprika – 1/2 tsp
• Cumin – 1/4 tsp
• Chopped cilantro for garnish – 1/2 cup

STEPS:

1. Make 1 cup of Crème Fraiche – whisk together milk, sour cream, smoked paprika, cumin; salt to taste.
2. Dice onion, carrot, celery, and garlic
3. Season pork belly on all sides with salt and pepper
4. Sear pork on all sides; set aside
5. Using the same pan, sauté diced vegetables until golden brown
6. Deglaze with stock
7. Put meat back on top of vegetables and fill pan with stock until the belly is about 1/2 to 2/3 covered
8. Cover pan tightly with lid or foil
9. Bake @400˚F for 2 hours or until fork-tender; let rest, then slice to your ideal taco size.
10. Assemble tacos in the following order:
11. Taco shell > queso fresco > sliced meat > cabbage > Beard & Blaze > crème fraiche > your mouth hole

CHEF’S TIP:
You can substitute any protein you prefer for the pork belly. It’s amazing with fried fish or grilled chicken.