Allegiance® Pork Belly Tacos

Directions

  1. Place belly in a half pan. Coat with kosher salt, ancho chili powder and sugar. Wrap and refrigerate for 24 hours.
  2. Pre heat oven the next day to 450 degrees. Cook the belly for 30 minutes to crisp.
  3. Now reduce heat to 300 degrees and cook for 1-2 hours until tender. 
  4. Allow to cool for 20-30 minutes then dice. For service you will reheat the belly portions in pre heated 350-degree oven.
  5. Warm tortillas in a stack of 6 in pre-heated 350-degree oven for 7-8 minutes.
  6. Potion cabbage, pork belly, cheese and coulis on each warmed tortilla and serve with chopped avocado.

Ingredients

  • 1/2 lb Allegiance® Pork, Belly, boneless, skinless
  • 3 tbsp West Creek® sugar
  • 1 tsp Kosher salt
  • 2 tbsp ancho chili powder
  • 12 ea Contigo® Tortilla(s), Corn 6-inch, white or yellow
  • 2 ea Peak Fresh Produce® Avocado, chopped
  • 1/2 cup Corazo® shredded cheese, Especial Blanco Asadero Oxaca
  • 1/2 cup ancho chili pineapple coulis, (see recipe below)
  • Peak Fresh Produce® Cabbage, shredded, lightly dressed with lime juice, EVOO, & salt, to taste

Contigo® Ancho Chili Pineapple Coulis

Directions

  1. Heat butter in pan and add chopped pineapple and onion. Cook for 2-3 minutes over medium heat.
  2. Now add sugar, pineapple juice, salt, lime juice and ancho pepper. Cook for another 20-30 minutes.
  3. When sauce coats back of a spoon. It is ready to serve.

Ingredients

  • 1/4 cup West Creek® Pineapple, Chunks, chopped
  • 1/2 ea Peak Fresh Produce® Onion(s), Red, diced
  • 1 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 tsp Contgio® ancho chili, pureed
  • 1/2 ea Peak Fresh Produce® Lime(s), juice only
  • 1/4 cup West Creek® Sugar, Granulated
  • 1/2 cup Ascend® Juice, Pineapple
  • 1/8 tsp salt, kosher