Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
June 14 2024
Grilled BIG Meat - Pork Belly Tacos
Image From foodnetwork.com
Marinade and Pork:
1/4 cup soy sauce
2 tablespoons cider vinegar
1 tablespoon adobo sauce
1 tablespoon honey
2 teaspoons tamarind paste
1/2 teaspoon ground cumin
2 scallions, sliced
1 pound slab pork belly, sliced into 1/4-inch thick pieces
Oil, for oiling the grill
Tacos:
Corn tortillas, warmed
Fresh cilantro leaves, for serving
Lime wedges, for serving
For the marinade and pork: In a shallow baking dish, whisk together the soy sauce, vinegar, adobo sauce, honey, tamarind paste, cumin and scallions. Add the pork, turning to coat on all sides. Cover and let marinate at room temperature for 1 to 2 hours.
Prepare a charcoal or gas grill for direct high-heat grilling. Lightly oil the grill grates. Remove the pork belly from the marinade and place on the grill. Cook for 2 minutes, then flip and cook for 2 minutes on the other side.
For the tacos: Serve the pork with warm tortillas, cilantro and lime wedges for building tacos.
To prevent falreups, if using charcoal, surround the meat with the coals, leaving the area directly under the meat empty and place a disposable aluminum pan under the belly to collect the fat that renders. If using a gas grill, use indect heat and a pan under the belly. If using a pellet grill, place a disposable pan under the belly and on top of the drip tray.