Pork Belly Tacos with Pineapple Salsa #McCormickTacoNight
Pork Belly Tacos with Pineapple Salsa Recipe by Momma Cuisine - Sponsored by McCormick Spices #McCormickTacoNightMexican food is definitely a favorite in our house. It is especially my husband's favorite cuisine and he's lucky enough to marry a woman who has had 10 years working in the restaurant industry with cooks who have taught Momma many recipes and techniques to authentic Mexican cooking.
Tacos - real tacos are soooo delicious. Warm corn tortillas, stuffed with grilled or sauteed meats and simply topped with fresh cilantro, diced onions, sometimes jalapenos or pickled peppers and generously squeezed with fresh lime juice is something we crave around here often!
This simple recipe of Pork Belly Tacos with Pineapple Salsa only sounds complicated. The work is the preparation of the food, dicing pineapples, tomatoes and more, as well as letting the pork belly cook slowly for 6 hours is what makes this dish time consuming. But once it's all done and read to eat, the work and wait was well worth it! ADDITIONAL TACO NIGHT IDEAS FROM MCCORMICK:
Think Beyond the Tortilla: Try adding McCormick Taco Seasoning or traditional Mexican flavors like cumin, chili powder and garlic powder to burgers or pizza.
Go Global with Gourmet: For a more adventurous twist on "south of the border" suppers, take cues from other global cuisines to mix up your menu or explore recipes using gourmet ingredients.
BYOT: To make taco night even more festive, create a build-your-own taco bar with toppings, like shredded cheese, corn, tomatoes, onions and cilantro to please every palette.
- Pineapple Salsa:
- 2 cups of Small Diced Pineapples
- 1 cups of Chopped Cilantro
- 1/2 cups of Diced Red Onion
- 1 pint of Grape Tomatoes – diced
- 1/4 cup of Fresh Lime Juice
- 2 teaspoons of Dried Jalapeno (or freshly diced)
- 2 teaspoons of Kosher Salt
- 2 teaspoons of Ground Cumen
- Pork Belly:
- 3 lbs of Pork Belly
- 2 tablespoons of Chopped Garlic
- 1 tablespoon of Ground Ancho Chili
- 1 tablespoon of Kosher Salt
- 1 tablespoon of Ground Cumen
- 1 tablespoon of Smoked Paprika
- 1 cups of Sliced Red Onions
- Corn Tortillas
- Cilantro – chopped
- Red Onion – diced
For the Pineapple Salsa, mix all the ingredients together in a mixing bowl, taste for seasoning, then cover with plastic wrap and store in the refrigerator.
In a slow cooker, add the pork belly and top with seasonings, garlic and onions. Toss together and let cook for 6 hours, until fork tender.
After 6 hours, take the pork belly and chop them up into 1-2 inch pieces.
Heat a skillet to medium-high heat with 2 teaspoons of vegetable oil. Fry the pork belly until golden brown and the fat has rendered and crisped up. You may have to do this is two batches. Do not overcrowd your pan, or it will not brown nicely.
Right before serving, heat the corn tortillas over the gas fire, grill or microwave.
Stuff with pork belly and toppings of choice.