Pork Belly is exceptionally versatile. It does not need to just be a side dish or an appetizer. These Pork Belly tacos bring a bit of everything to the table. You get a crunch, a bit of sweet, a bit of salty, and a smooth avocado sour cream brings it all together.
The “trick” to getting the texture you want on the pork belly is to cook it twice. We are going to smoke it to get rich smoky flavors, then slice it, and cook it hot and fast to crisp it up. This is one of those dishes that looks super fancy, but is a snap to put together.
3 lbs. Pork Belly
Olive Oil. (Always Jalapeño Garlic from Red Stick Spice)
Your Favorite Rub (We are really hooked on Frog Bone Mesquite Rub)
Steen’s Cane Vinegar (You can sub for Apple Cider, but you will be missing the sweetness)
One Large Purple Onion
One Ripe Pineapple
Season the Belly. All you need is a light coat of Olive Oil and your favorite rub.
Smoke the Belly. We tossed the belly on the kettle at 275 for about 2 and a half hours with a few chunks of smoke wood.
Prep The Onions. Chop your onions info rings and give them a quick pickle in Steen’s Cane Vinegar. You want enough vinegar to come to the top of the onions. I let them sit just enough to get a bit flexible. About an hour and a half.
Make your avocado sour cream. This is also very easy. In your food processor blend the peeled avocados, sour cream, the juice of one lime, a pinch or two of salt to taste. Put it in a small sandwich bag. We are going to cut a corner off of that sandwich bag to squeeze the sour cream on top of our tacos.
Slice the smoked belly and the pineapple. Cut the belly into half inch strips and apply another coat of rub. Cut the pineapple into roughly inch and a half strips. They will cook roughly the same rate.
Prep your kettle. Set up your kettle for high heat perimeter grilling. Place the pineapple and the strips of belly around the perimeter. Cook for 15-20 minutes (remember that the belly was already smoked so not much more cooking is needed)
Assemble your Taco. On your tortilla place a light layer of Cilantro. You only need one cut up strip of pineapple, one or two belly strips, and a few pickled onions. Top with the avocado sour cream. If you want a bit of heat you can add some diced jalapeños. The kids were eating these, so we skipped them.