Comments on: Braised Pork Belly Tacos

By: Erina

Erina — Fri, 05 Aug 2011 04:21:25 +0000

Loved this recipe! I adapted it slightly here with a few tweaks, but overall, couldn’t get enough of this! http://wp.me/puWta-ew

Thanks for the inspiration.

By: nobleone247

nobleone247 — Tue, 25 May 2010 18:50:35 +0000

This sounds AMAZING! I LOVE making tacos so I will have to try this recipe soon. Maybe even this weekend! Thanks for sharing. If you are interested you should check out some of the recipes on my blog Wine & Dine. You may like the Crab & Shrimp tacos with pineapple salsa. The link is: http://blog.foodservicewarehouse.com/Wine-and-Dine/

Thanks!!
Kelly

By: ayma grup

ayma grup — Fri, 23 Apr 2010 05:23:39 +0000

Adam – You absolutely can sear the belly after it is braised. We do it all the time at the restaurant. The best way is to braise the belly in larger pieces – which may take some more time depending on how thick they are. Once they are tender, cool them completely in the braising liquid so they don’t dry out, then refrigerate them until the belly is firm enough to slice. Using a sharp knife, slice the cold belly and sear the slices in a lightly oiled non-stick or well seasoned cast iron pan. Slices at least 1/2″ wide work best, so they don’t fall apart. If the slices are 1″ wide or more, you can pop the pan in a 400 degree oven for a few minutes to heat them through. Would love to hear how it works out for you!

By: adam

adam — Thu, 22 Apr 2010 18:03:49 +0000

Hello,

My favorite pork belly tacos usually are served with crispy pork belly, I’m still fairly new to cooking pork belly but this recipe sounds delicious. Do you think I could take the pork belly after it’s cooked per this recipe, and sear it a little bit to crisp it up, or is it too tender at that point where it would fall apart? My goal is to take bite size strips of crisped up pork belly and toss them with some guajillo sauce for the tacos. Any suggestions if this would work? Thanks!

By: ayma grup

ayma grup — Tue, 02 Mar 2010 06:24:19 +0000

Thanks for the tip Tom. I will be on the lookout for it!

By: tom

tom — Tue, 02 Mar 2010 06:02:03 +0000

you can get achiote sans the lard at your local mexican market. The brand is Yucateco and comes in 5oz blocks.

By: patti

patti — Wed, 24 Feb 2010 23:09:58 +0000

Making this again for company tonight. Everyone loves it!

By: ayma grup

ayma grup — Mon, 01 Feb 2010 06:21:50 +0000

patti, i'm so glad to hear that you tried this recipe and more so that you enjoyed it. thanks for the shout-out in your blog.

By: ayma grup

ayma grup — Sun, 31 Jan 2010 15:34:47 +0000

roberto. Thank you for your comment. I’m sorry this recipe didn’t meet your expectations and I will certainly revisit it. I am surprised that the vinegar flavor was so strong though. Usually the juice and vinegar cook off and are counteracted by all the rendered fat that’s left in the pan. Also, fresh squeezed orange juice is usually sweeter and less acidic than bottled, but that can vary depending on the fruit and the season too.

By: roberto

roberto — Sat, 30 Jan 2010 23:23:40 +0000

This was horrible. Tasted like vinegar and nothing else.