Pork Belly Tacos

Ingredients:

• 2 lb pork belly, sliced in strips (similar to bacon)
• Flour tortillas
• Fresh cilantro, picked from stems
• Queso Fresco, crumbled
• Tomatillo salsa
• Spice rub

Tomatillo Salsa

• 6 medium tomatillos, husk removed and rinsed
• 1 large jalapeño
• 2 garlic cloves, unpeeled
• 1/2 cup chicken, beef or vegetable stock
• 1 tsp salt
• Large handful of cilantro
• 1 lime, juiced

Spice Rub

• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Directions:

Spice Rub

1. Mix all ingredients together and set aside.

Tomatillo Salsa

1. Preheat broiler. Place tomatillos, jalapeño and garlic in oven safe dish. Place dish under broiler until contents are charred and blistered. Flip tomatillos, jalapeño and garlic over and char the other side. (About 10 minutes per side) Remove dish from oven.

2. Remove tomatillos, jalapeño and garlic from dish and set aside. Add broth to dish and scrape the brown bits from the bottom of the dish with a wooden spoon.

3. To a food processor add lime juice, cilantro, salt, whole tomatillos, and jalapeño. If you want the salsa spicier, leave the ribs and the seeds of jalapeño in. If not, leave seeds out.

4. Pulse on high until blended. Adjust seasoning as needed.

Pork Belly

1. Preheat oven to 425 degrees. Lay pork in a single layer on a baking sheet. Sprinkle the pork with spice rub, using all the rub. Cook in oven for 20 minutes. Remove from oven and chop into 2” pieces.

2. On a tortilla, place pieces of pork, Queso Fresco, salsa, and cilantro.