El Jefe Pork Belly and Pineapple Tacos
Tacos just got sweeter. El Jefe Honey Taco seasoning paired with sweet pineapple chunks turn this dish into a sweet and salty oasis.
- 2 LB – Pork Belly (skinless)
- 4 TB – Sugar
- 4 TB – Kosher Salt
- 1 – Red onion, julienned
- 1 Cup – Warm Water
- ½ Cup – Red Wine Vinegar
- 1 TB – Sugar
- 1 TB – Salt
- 2 Clove – Garlic (crushed)
- ¼ Cup – Cilantro (not chopped)
- ½ Cup – El Jefe Taco Seasoning
- 1 – Pineapple
- 1 Cup – Queso Fresco
- ¼ Cup – Cilantro, chopped
- 2 – Avocado, sliced
- 12 – Corn Tortillas
Dry Brined Pork Belly
Pickled Red Onion
- Pat the pork belly dry and season all sides generously with sugar and kosher salt for the dry brine. Place in a glass dish, wrap and place in the fridge for 24 hours.
- For the onions, stir together the water, vinegar sugar and salt until the salt and sugar are dissolved. Place the garlic, cilantro and onions in a mason jar and fill to the brim with the pickling liquid. Screw on the top tightly and shake for 15 seconds. Place in the fridge for at least 24 hours.
- The following day.
- Remove the pork belly from the brine by rinsing under cold water and then pat dry with paper towel. Season generously with El Jefe.
- Peel and core the pineapple and then dice.
- Preheat oven to 450 degrees.
- Place the pork belly on a rack lined tray and place in the oven for 30 minutes.
- Reduce the oven temperature to 275 degrees and continue to cook for 1 hour.
- Heat the pineapple in a sauté pan over medium heat and season with El jefe.
- Warm, toast or fry the tortillas to your liking.
- Remove the pork belly from the oven, allow to rest for 10 minutes before slicing into ½ slices.
- Build the tacos with a slice of pork belly, pineapple, sliced avocado, pickled red onion, crumbled queso fresco and a pinch of cilantro.