Ancho Chili & Mango Glazed Pork Belly Tacos with Pickled Red Onion

Instructions

1. 1

   Rinse the pork belly and pat dry. Place in a large pot, cover with water, and bring to a boil. Skim off any impurities. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until very tender.

   ~180 min
2. 2

   While the pork belly is simmering, prepare the ancho chili and mango glaze. Remove stems and seeds from ancho chilis. Soak them in hot water for 15 minutes until softened. Drain. Peel and chop the mango. Chop the white onion and garlic.

   ~20 min
3. 3

   In a blender, combine the soaked ancho chilis, chopped mango, white onion, garlic, apple cider vinegar, brown sugar, honey, lime juice, cumin, smoked paprika, salt, and black pepper. Blend until smooth.

   ~5 min
4. 4

   Once the pork belly is tender, remove it from the pot and let it cool slightly. Cut the pork belly into 1-inch cubes. Preheat your oven to 400°F (200°C).

   ~15 min
5. 5

   Place the pork belly cubes on a baking tray lined with parchment paper. Roast for 20-25 minutes, or until browned and slightly crispy.

   ~25 min
6. 6

   While the pork belly is roasting, prepare the pickled red onions. Thinly slice the red onion. In a small bowl, combine the red onion slices, white vinegar, and sugar. Stir to dissolve the sugar. Let sit for at least 15 minutes.

   ~20 min
7. 7

   Remove the pork belly from the oven. In a large skillet over medium heat, add the ancho chili and mango glaze. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened.

   ~7 min
8. 8

   Add the roasted pork belly cubes to the skillet with the glaze. Toss to coat each piece evenly. Cook for another 3-5 minutes, allowing the glaze to caramelize slightly.

   ~5 min
9. 9

   Warm the corn tortillas. Fill each tortilla with the glazed pork belly. Top with pickled red onions and fresh cilantro. Serve immediately.

   ~5 min