notes from the mexican kitchen
Taco Tuesday/

Indulgent Weeknight Perfection: Pork Belly Tacos with Apple Guacamole

TacoTuesdayLogo_blueScore one for efficiencies in the modern food system.

Luxurious pork belly is no longer relegated to butcher shops and restaurant kitchens. Well-stocked grocery stores are now carrying cooked pork belly (I buy it regularly at Trader Joe’s), allowing home cooks to skip a whole mess of steps and get right to the cooking.

That means these indulgent, crispy pork belly tacos are just a few minutes away.

Here, I’ve suggested a seasonal variation on traditional guacamole. When you make it, you’ll thank me. The creamy avocado, sweet apples and jalapeño chile are amazing partners for salty pork belly. 

Add a spoonful of salsa verde and you have one of the more special weeknight taco in the #TacoTuesday catalogue.

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Ingredients

  • 3 ripemedium-largeavocados
  • 2-3fresh hot green chile (such as serrano or jalapeño), stemmed and roughly chopped into small pieces (divided use)
  • 1/4 cup (loosely packed) chopped fresh cilantro (divided use)
  • 2medium apples (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces
  • 1tablespoon lime juice
  • 8ounces pork belly (I like the kind available at Trader Joe's), sliced about 1/4-inch thick
  • 1/2cupRoasted Tomatillo Salsa for serving
  • 12warm corn tortillas

Instructions

One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.

Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into a large bowl with half of the chiles and half of the cilantro.  Mash coarsely with the back of a spoon or an old-fashioned potato masher. Fold in the apples. Season with salt (usually about a teaspoon) and lime juice.

Set a large cast iron skillet over medium-high heat. Sear one side of the belly for 2-3 minutes. Flip, then add the remaining half of the chiles and cilantro to the pan. Sear for another 2-3 minutes.

Build your tacos by placing seared pork belly on a warm corn tortilla and garnishing with apple guacamole, salsa and cilantro.  

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