Smoky Chipotle Pork Belly Tacos with Pineapple Salsa

Instructions

1. 1

   Preheat oven to 160°C (320°F).

2. 2

   In a blender, combine chipotle peppers (seeded if you prefer less heat), garlic, lime juice, orange juice, cumin, smoked paprika, salt, and black pepper. Blend until smooth to create the marinade.

   ~5 min
3. 3

   Place the pork belly in the large pot. Pour the marinade over the pork belly, ensuring it's well coated. Cover the pot tightly with a lid or aluminum foil.

   ~5 min
4. 4

   Transfer the pot to the preheated oven and cook for 3 hours, or until the pork belly is very tender.

   ~180 min
5. 5

   While the pork belly cooks, prepare the pineapple salsa. Dice the fresh pineapple, finely chop the red onion, cilantro, and jalapeno (remove seeds and membrane for less heat). Combine all ingredients in a medium bowl. Season with a pinch of salt and a squeeze of lime juice, if desired. Set aside.

   ~15 min
6. 6

   Once the pork belly is cooked and tender, carefully remove it from the pot. Place the pork belly skin-side up on a baking sheet lined with parchment paper.

   ~5 min
7. 7

   Increase oven temperature to 220°C (425°F). Roast the pork belly for 15-20 minutes, or until the skin is crispy and crackled. Alternatively, you can crisp the skin in a hot frying pan.

   ~20 min
8. 8

   Let the pork belly rest for 10 minutes before dicing into bite-sized pieces.

   ~10 min
9. 9

   Warm the corn tortillas in a dry frying pan or in a tortilla warmer.

   ~5 min
10. 10

    Assemble the tacos by filling each warm tortilla with diced crispy pork belly and topping generously with the pineapple salsa.

    ~5 min