Cocoa Agave Glazed Pork Belly Tacos
| Prep Time | 1 day |
| Cook Time | 2+hours |
| Servings |
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Ingredients
- 2 T chopped garlic
- 1 T coconut oil
- ½ onion diced small
- 1 T dried coriander ground
- ½ bunch fresh cilantro
- 1 T fresh oregano
- 2 T annatto paste
- 1 T cumin ground
- ½t cloves ground
- 1/2 t cinnamon ground
- 1 t brown sugar
- 1 T cayenne pepper
- 1 t seasoned salt I use Lawry’s
- cup ½white wine vinegar
- 1 cup orange juice
- 1 bay leaf
- 1 # pork bacon slab top rind trimmed
- Glaze:
- 4 T agave nectar
- in ½ can chipotleadobo pureed
- 2 T good quality dark cocoa powder
Ingredients
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Instructions
- Directions:
- 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.
- Next day:
- 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.
- 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)
- 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
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%
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