Pear & Pork Belly Tacos | Recipe | Pacific Northwest Canned Pear Service

Ingredients

• 1 (#10, 106-ounce) can Pacific Northwest Canned Pears, slices, in juice, drained and juice reserved
• BRAISED PORK BELLY
• 7-1/2 pounds pork belly
• 1-1/2 cups reserved pear juice
• 1 cup soy sauce, preferably low sodium
• 1/2 cup mirin
• 1/2 cup packed light brown sugar
• 1/2 cup rice wine vinegar
• PICKLES
• 5-3/4 cups pear slices (from #10 can)
• 2-1/2 cups reserved pear juice
• 1 cup thinly sliced red onions
• 2-1/2 cups apple cider vinegar
• SAUCE
• 1 pound poblano peppers, roasted, peeled and seeds removed
• 2 cups pear slices (from #10 can)
• 1 cup reserved pear juice
• SLAW
• 6 cups thinly sliced green cabbage
• 1 cup thinly sliced Brussels sprouts
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• 3/4 cup plain whole milk Greek yogurt
• 56 whole wheat tortillas, 6-1/4-inches in diameter