Dr Pepper Pork Belly Tacos

I had a desire to try using pork belly. It is something that I have not used before but have had it in the form of sliders at an Austin food truck in the past. Pork belly is damn good! I wasn’t sure what I was going to do with it, but bought it anyway. After reading all over the place how to cook it, I realized I had no clue what I was going to do with it! All the dishes I found that used it were so pretentious, and that is not really me. The others I saw were full of Asian flavors and I don’t know the first thing about Asian cooking other than simple stir fries.

Dr Pepper Pork Belly Tacos closeup | www.oinkcooking.com

After a lot of confusion and honest fear of the messing up the pork belly, it came to me…marinate it in Dr. Pepper over night and make some delicious tacos out of it! Dr. Pepper gives the meat a slight sweetness to it and when cooked properly will give an amazing caramelization on the meat. But if I was going to make the meat a little sweet, then a normal salsa would not do. With mangos just coming into season, I had to make a mango and avocado salsa to go on top! WOW these turned out delicious! Like REALLY DELICIOUS! I think the sweetness and fruitiness of these will be perfect for the upcoming hot summer days! Trust me on this one!

Dr Pepper Pork Belly Tacos 

Ingredients:

1 pound pork belly strips
1 liter Dr. Pepper
12 corn tortillas or 6 flour
1 cup jicama, julienned
1 mango cut into cubed
2 tomatoes, seeded and diced
1 avocado, diced
1 cup corn
handful of cilantro
1 lime

Dr Pepper Pork Belly Tacos delicious | www.oinkcooking.com

Directions:

Place pork belly in a dish and pour Dr Pepper over until completely covered. Use s small plate to place on top to keep pork belly submerged. Cover and place in refrigerator to marinate overnight, at least 24 hours. 

The next day…

Preheat oven to 300°F. 

Place pork belly on a foiled baking sheet. Cook for about 1 hour 45 minutes turning after 45 minutes. Don’t over cook as it could dry out.

Cut pork belly into thin strips for tacos. 

For the salsa: 

Cut up mango, tomatoes, avocado and cilantro and add to a bowl. Add corn. Salt to taste and squeeze the lime juice over the top. Toss together until combined well. 

Assemble tacos by spooning even amounts of pork belly, jicama, and salsa into 6 warmed flour tortillas or 6 warmed doubled up corn tortillas.

Dr Pepper Pork Belly Tacos angled | www.oinkcooking.com

Dr Pepper Pork Belly Tacos
Yields 6
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Cook Time
1 hr 45 min
Cook Time
1 hr 45 min
Ingredients
  1. 1 pound pork belly strips
  2. 1 liter Dr. Pepper
  3. 12 corn tortillas or 6 flour
  4. 1 cup jicama, julienned
  5. 1 mango cut into cubed
  6. 2 tomatoes, seeded and diced
  7. 1 avocado, diced
  8. 1 cup corn
  9. handful of cilantro
  10. 1 lime
Instructions
  1. Place pork belly in a dish and pour Dr Pepper over until completely covered. Use s small plate to place on top to keep pork belly submerged. Cover and place in refrigerator to marinate overnight, at least 24 hours.
  2. The next day...
  3. Preheat oven to 300°.
  4. Place pork belly on a foiled baking sheet. Cook for about 1 hour 45 minutes turning after 45 minutes. Don't over cook as it could dry out.
  5. Cut pork belly into thin strips for tacos.
For the salsa
  1. Cut up mango, tomatoes, avocado and cilantro and add to a bowl. Add corn. Salt to taste and squeeze the lime juice over the top. Toss together until combined well.
  2. Assemble tacos by spooning even amounts of pork belly, jicama, and salsa into 6 warmed flour tortillas or 6 warmed doubled up corn tortillas.
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