Allegiance® Pork Belly Taco
Directions
- Place belly in a half pan. Coat with kosher salt, ancho chili powder and sugar. Wrap and refrigerate for 24 hours.
- Pre heat oven the next day to 450 degrees. Cook the belly for 30 minutes to crisp.
- Now reduce heat to 300 degrees and cook for 1-2 hours until tender.
- Allow to cool for 20-30 minutes then dice. For service you will reheat the belly portions in pre heated 350-degree oven.
- Warm tortillas in a stack of 6 in pre-heated 350-degree oven for 7-8 minutes.
Ingredients
- 1/2 lb Allegiance® Pork, Belly, boneless, skinless
- 3 tbsp West Creek® sugar
- 1 tsp Magellan® sea salt
- 2 tbsp ancho chili powder
- 12 ea Contigo® Tortilla(s), Corn 6-inch
- 2 ea Peak Fresh Produce® Avocado, chopped
- 1/2 cup Queso Fresco, crumbled, for garnish
- 1/2 cup Contigo® Chipotle Chili Pineapple Coulis, (see recipe below)
Contigo® Chipotle Chili Pineapple Coulis
Directions
- Heat butter in pan and add chopped pineapple and onion. Cook for 2-3 minutes over medium heat.
- Now add sugar, pineapple juice, salt, lime juice and ancho pepper. Cook for another 4-5 minutes.
- When sauce coats back of a spoon. It is ready to serve.
Ingredients
- 1/4 cup Peak Fresh Produce® pineapple, chopped
- 1/2 Peak Fresh Produce® Onion(s), Red, small dice
- 1 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 tbsp Contgio® chipotle chili, pureed
- 1/2 ea Peak Fresh Produce® Lime(s), juice only
- 1/4 cup West Creek® sugar
- 1 cup Ascend® Juice, Pineapple
- 1/8 tsp Magellan® sea salt
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
