INGREDIENTS
- 3 ripe medium-large avocados
- 2-3 fresh 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)
- 2 medium apples (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces
- 1 tablespoon lime juice
- 8 ounces cooked pork belly (I like the kind available at Trader Joe's), sliced about 1/4-inch thick
- 1/2 cup Roasted Tomatillo Salsa for serving
- 12 warm 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.
