Ancho-Marinated Pork Belly Tacos with Mango-Habanero Salsa

Instructions

1. 1

   Rehydrate dried ancho chiles by soaking them in hot water for 20 minutes. Drain and remove stems and seeds.

   ~20 min
2. 2

   In a blender, combine the rehydrated ancho chiles, achiote paste, orange juice, white vinegar, peeled garlic cloves, cumin, Mexican oregano, salt, and black pepper. Blend until smooth to create the marinade.

   ~5 min
3. 3

   Cut the pork belly into roughly 1-inch cubes. Place the pork belly in a large bowl and pour the ancho marinade over it. Toss to ensure all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.

   ~10 min
4. 4

   Preheat oven to 300°F (150°C).

5. 5

   Arrange the marinated pork belly in a single layer on a baking tray lined with parchment paper. Cover the tray tightly with aluminum foil.

   ~5 min
6. 6

   Bake for 2.5 to 3 hours, or until the pork belly is fork-tender and easily pulled apart.

   ~180 min
7. 7

   While the pork is cooking, prepare the mango-habanero salsa. In a small bowl, combine the diced mango, minced habanero pepper, diced red onion, chopped cilantro, and lime juice. Stir gently to combine. Season with a pinch of salt if desired.

   ~10 min
8. 8

   Once the pork is tender, remove it from the oven. Remove the foil and increase oven temperature to 400°F (200°C). Broil for 5-7 minutes, or until the edges of the pork belly are slightly crispy.

   ~12 min
9. 9

   Warm the corn tortillas by heating them in a dry frying pan for about 30 seconds per side, or until pliable.

   ~5 min
10. 10

    To assemble the tacos, place a generous portion of the crispy pork belly onto each warm tortilla. Top with the mango-habanero salsa.

    ~5 min