Comments on: Braised Pork Belly Tacos

By: priscilla

priscilla — Sun, 27 May 2012 00:50:50 +0000

Thank you. I am so glad that so many people have enjoyed the recipe. I still mean to check out Aaron Sanchez’s restaurant to try out the real thing!

By: Tracy Ashworth

Tracy Ashworth — Sat, 26 May 2012 23:45:18 +0000

Thanks for sharing! We LOVED this recipe…I just adjusted the vinegar to 1/2 cup and made my own annotto paste (do not skip…this part is key to a great flavor!). I cooked with the fat side up because to me it just made more sense and also I broiled the last 10 minutes to crisp the fat.
Just amazing! Don’t skip any of the sides…they make the dish (I also added a bit of sugar to the pickled onions).
ENJOY…such a great recipe.

By: Chris huck

Chris huck — Sat, 07 Apr 2012 05:06:46 +0000

i checked two large mexican grocery stores in San Diego area that stock lots of Goya products but neither had the achiotina. so I used 1/2 a block of achiote (about 1.5 tablespoon) and 1 tablespoon of lard. it was terrific!

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!