Allegiance® Pork Belly Tacos
Allegiance® Pork Belly Tacos
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.
- 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
- 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 20-30 minutes.
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
