Friendly Fire: Pork Tacos.

pork belly tacos recipe
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.”

Mm hmm.
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.
Screenshot_2014-09-01-21-42-01And 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.



Pork Tacos

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.
pork_belly_for_dummies pork_belly_recipes

Now the Corn;
Shuck the corn then place on a foil-lined baking tray.
pork_belly_tacos Drizzle olive oil over the corn.
Season with salt & pepper.
IMG_20140928_170732 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.

Next, finely dice the habenero peppers.
Place them in a bowl and add in the 1/2 cup diced scallions, 1 tbsp olive oil and a few shakes of salt and pepper.
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.
That’s it.

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.

Serve the way you would any taco and stack on additives as needed.
IMG_20140928_170134 IMG_20140928_170116

If this were a rap battle, this is the moment I would drop the mic and turn my back to Graeme.
I ate like 4 of these bad boys back to back.
I’m such a fatty 😝




65 thoughts on “Friendly Fire: Pork Tacos.

  1. Soooo effing good D. I would sort out 6 or 7 of those bad asses for sure. I fucking love it. I especially love the addition of vegan mayo with pork belly. Very nice :). Anyone who is keen should jump the hell onto this bandwagon!!

    1. I know right?
      You like that vegan mayo touch huh?
      Dude, if I wasn’t fucking lactose intolerant, this shit would be a whole nother story.

      Thanks G for bullying me into this. I’m glad I saved the transcripts 🙂

  2. This looks amazing, Dana. I’ve never cooked pork belly in my life, but this looks so tender and flavorful (and fatty…. yum). And the corn salsa looks amazing too. Love everything about this post.

    1. Thanks Darya!
      It’s crazy fatty but I tried to get the meatier portions because I didn’t want this to be a ‘have it once, then workout for a week’ guilt trip.
      Beneath that lovely, crisp, diamond shaped exterior lies a layer of fat.
      And beneath that layer lies the juiciest morsels you’ll ever put in your mouth..
      And I’m only kind of exaggerating … 🙂

  3. And the epic food battle/throw down involving foodie type light Sabres has begun. Ah, the pork, the corn, the salsa! The photos are great and I could eat me quite a few of those, yes ma’am! As I am a chickenshit, I look forward to watching many more such food battles from a distance. (Like the Bette Midler song but less dorkily and not in a ‘God’ type way…) I go now to check out Mr F. 😁

    1. Hahah!
      It really was easy though..
      I prepped the pork, put it in the oven and went right back to bed. Woke up a couple hours later to check it. Another hour…back to bed again.
      I’m serious about my sleep 🙂

  4. These tacos look amazing! I just love pork and it looks like you did it right. Also, totally digging the Friendly Fire idea. It’s a prime opportunity to unite food bloggers over our passions. Nicely done, once again!

  5. This looks so good Dana! So, when do you put the fashion and food together. When do you cook something, and in the final picture, we see you sitting at a table in your fashion choice of the day ready to eat what you’ve made with a nice glass of wine…..for photo purposes only of course.

  6. Damn. Damn. DAMN MF! That does look deeeeee-luscious! Great condiments too. Adore grilled corn. Definitely on the list this weekend. Checking out your friends blog now.

  7. I didn’t cook these so obviously I’m talking out my arse, but I’m going to go ahead and declare you the winner Dana. Graeme gets points for using chorizo and morcilla (two of my favorite ingredients) and for homemade tortillas, but I like your simplicity, consistency in the theme, and slow roasted cooking method. Nice!

Go on, get it out..

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