Do you remember when I did this post with Marta?
Well, after I posted that, I got quite a bit of comments.
A lot of you guys liked it and said it resurrected a fond memory, which made me very happy.
But then there were people who saw past those memories and went, “That’s awesome and all Dana, but I got next.”
You know who are.
One guy just went right ahead and said, “I’m ready when you are..”
You guys probably know this smartass.
He writes a blog called FoodIsTheBestShitEver.
See, the problem with Graeme is that he likes to talk shit.
The problem with talking shit is that most people can never back it up.
I’d be entirely unaffected by all this under normal circumstances, but see Graeme can back his shit up.
And I don’t like that.
And so like 2 ninjas we marched into the ring of a concept I’ve decided to call Friendly Fire.
The only instruction behind this is to create the same thing, some kind of classic or a well known dish, and post it on the same day at the time, linking to the others post.
I’m not sure yet if I want to make this into like a monthly series or something, but more than a few people, other than Graeme, wanted to get in on this too so you tell me.
Would you guys participate in Friendly Fire if I made it a monthly occurrence?
It’s OK to say no, this isn’t a trick question.
Just let me know whenever you get a sec.
Anyway, so here I am making Pork Tacos, the dish under challenge.
See with Graeme aka Grazza, I knew I couldn’t just make any pork taco.
I had to bring my A-Game.
My “Dooooon’t FUCK with me fellas…this ain’t my first rodeo..” game.
By far some of the best memories I have, revolve around a taco of some sort.
Normally on a Saturday with some sort of Anjeo nearby.
The best ones I’ve had featured pork belly..
Personally speaking, this is a legit challenge for me because I’ve never worked with pork belly before.
Eaten it 100 ways from Sunday but never tried my hand at cooking it.
Yet it’s on my recipe bucket list because I won’t be intimidated, dammit.
Even though the guys at the meat market said I could just season and saute it, I went on and braised the pork because I wanted that shit juicy.
Besides, I had a funny feeling that if I asked their wives, they’d be like “Papi, what the fuck…we don’t cook it like that!”
So this isn’t gonna be one of my 30 mins or less recipes but it’s not an all nighter either.
I like to think of it more like a labor of love.
This recipe doesn’t really require a sauce but I wanted to make the option just in case so I chose to make a Spicy Mayo sauce, which is a great substitute for those who can’t handle the habanero peppers.
And with that, here’s my interpretation of Pork Tacos.
Then you can head over to Graeme’s Blog and see how he threw down.
What I Used
4-5 Ears of Corn. 2lbs Pork Belly. Several Corn Tortillas. A large Handful Cilantro. 3-4 colorful habanero peppers. 1/2 cup diced Scallions. 1/2 cup Mayo (vegan mayo in my case). 1/4 cup Sriracha Sauce. Salt. Pepper. Red Pepper Flakes. Smoked Paprika.
What I Did
I wanted to infuse flavor into the meat so first make dry rub of: salt, pepper, red pepper flakes & smoked paprika.
Rub it all over the meat, inserting it into every crevice there is, then let it marinate for at least 3 hours.
When thoroughly marinated, preheat the oven to 280F.
Next, score the fat side of the pork belly like so, making sure the scores are nice and deep but don’t actually penetrate the meat.
Then in a large baking tray, add the pork belly, fat side up.
Add water to the baking try until everything but the fat is immersed in water.
Shake in a little more salt, pepper and smoked paprika.
Then place in the oven to cook for about 3 hours or until the meat is easily penetrable with a fork.
When the meat is nice and tender, set aside to sit untouched for 20 mins.
Now the Corn;
Shuck the corn then place on a foil-lined baking tray.
Drizzle olive oil over the corn.
Season with salt & pepper.
Place on the grill or broiler to cook until the side up lightly chars.
Then flip and do the same on the other side.
When finished, remove from heat and set aside.
Roughly chop about 2 cups of cilantro.
Then grab a couple ears of corn and shave the kernels off like I did when I made this Green Salad.
In a bowl, mix the corn and the cilantro together and set aside.
For the sauce – super easy.
In a jar, mix 1/2 cup Mayo in with 1/4 cup Sriracha.
Prior to serving;
Thinly slice the pork.
It should be muthafucking JUICY so be careful because it may be a little slippery and we don’t want knife accidents.