Cocoa Agave Glazed Pork Belly Tacos

Print Recipe
Cocoa Agave Glazed Pork Belly Tacos
This is a delicious and unique alternative to your typical taco recipe. Cal. 1,099 Cholesterol 262mg Sodium 3824mg Protein 105.6g
Prep Time 1 day
Cook Time 2+hours
Servings
Prep Time 1 day
Cook Time 2+hours
Servings
Instructions
  1. Directions:
  2. Blend all ingredients except for bay leaf and bacon slab. Rub puree all over bacon slab, I mean really get in there, don’t be shy! Wrap and refrigerate overnight.
  3. Next day:
  4. Preheat oven to 300F. Roast bacon slab in baking dish with ½ cup water. Wrap pan tightly with foil. Baste in liquid occasionally. Roast bacon slab for 2 hours. Pour off excess liquid. Crank oven temperature to 500F.
  5. Glaze the pork: Mix all ingredients for glaze. Cut bacon slab into ¼ inch pieces. Brush with glaze and return to oven for 10-12 minutes or until fat develops a crisp crust. Just don’t let it burn, I repeat, don’t let it burn! Enjoy in your favorite tortilla with Pickled Red Onion Relish. (recipe below)
  6. Pickled Red Onion Relish:
  7. 1 1/2 cups fresh lime juice
  8. ¾ cup orange juice
  9. 4 red onions, thinly sliced
  10. 2t sea salt
  11. 2 jalapenos, seeded and thinly sliced
  12. ½ bunch fresh cilantro, rough chopped
  13. Directions:
  14. Combine juices and sliced onion in a saucepan. Bring to boil (or until onions turn pink).
  15. Remove from heat and pour onions into non-reactive bowl. Refrigerate.
  16. When cool, add salt, jalapenos and cilantro. Enjoy with tacos and sandwiches
Recipe Notes

Pickled Red Onion Relish: 1 1/2 cups fresh lime juice ¾ cup orange juice 4 red onions, thinly sliced 2t sea salt 2 jalapenos, seeded and thinly sliced ½ bunch fresh cilantro, rough chopped Directions: Combine juices and sliced onion in a saucepan. Bring to boil (or until onions turn pink). Remove from heat and pour onions into non-reactive bowl. Refrigerate. When cool, add salt, jalapenos and cilantro. Enjoy with tacos and sandwiches

Servings: 10 Cal. 18     Cholesterol 0     Vitamin C 29%

 

Share this Recipe