Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado
Get a margarita in your hand and these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado in your belly... it's Cinco de Mayo people!
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Cooking tools:
- Oven
- Baking sheet
- Roasting pan
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Mason jar
- Measuring cup
- Measuring spoon
- Spoon
- Refrigerator
Ingredients
- 4 pounds boneless skinless pork belly
- 3 tablespoons granulated sugar, divided
- 3 tablespoons Kosher salt
- 2 tablespoons ancho chili powder
- 8-12 tortillas, warmed
- Ancho Chili Roasted Pineapple (recipe below)
- 2 avocados, chopped
- Pickled Onions (recipe below)
- Queso Fresco, crumbled
- Cilantro, chopped, for garnish
- Lime wedges, for garnish
- 1 1/2 cups finely diced fresh pineapple
- 1 tablespoon olive oil or canola/vegetable oil
- 1/2 tablespoon + 1 teaspoon ancho chili powder
- 1 1/2 teaspoons granulated sugar
- 1 medium red onion, thinly sliced
- ½ cup apple cider vinegar
- 1 cup warm water
- 1 tablespoon sugar
- 1½ teaspoons Kosher salt
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