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Before you jump to Pork belly tacos recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

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You may prefer cooking with your oven, but using a microwave instead will cost you way less money. If you find out it will take 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When compared with your stove, you can make boiled water or steamed vegetables faster, and use considerably less energy, by using countertop appliances. Many individuals wrongly believe that doing the dishes by hand uses less energy than a dishwasher. You get the greatest energy savings by fully loading the dishwasher before commencing a wash cycle. By cool drying or perhaps air drying the dishes instead of heat drying them, you can add to the amount of money you save.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. It is pretty easy to live green, after all. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to pork belly tacos recipe. To make pork belly tacos you only need 13 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Pork belly tacos:

1. Get 4 lb pork belly
2. Get Olive oil
3. You need Dry rub with low sugar
4. You need Corn tortillas
5. Get Flour tortillas
6. Take Additional topping options
7. Prepare Shredded cabbage for crunch
8. Use Fresh salsa
9. Get Mexican cojita cheese crumbles
10. Take Diced onions
11. Take Cilantro
12. Prepare Limes
13. Prepare Tomatoes

Instructions to make Pork belly tacos:

1. Remove pork belly from packaging and rinse with cold tap water. Pat dry and set on a cookie sheet.
2. Slice top side of skin into 1.5 to 2 in squares just deep enough to get to the fat layer.
3. Rub entire belly with olive oil.
4. Cover entire belly with dry rub. (use a low sugar rub to avoid burning) I prefer a mixture of blacking seasoning and light dashes of Slap Yo Mamas.
5. Cook @325 for 3.5 hours. Then last 20 minutes broil on low to get a crispy layer.
6. Bake for 3.5 hours on a stainless steel rack inset in a cookie sheet. This ensures the belly is above the drippings and helps get the entire surface roasted evenly. The pork belly is done after the entire belly is a consistent color and will be soft if you probe it with a wooden skewer or fork. The meat should tear from the edge fairly easy. Last 20- 30minutes turn on your broiler on low to turn on the top side heating element. This will crispy the top even more but becareful not to let it burn.
7. The risk of over cooking is lower since it is a high fat content cut.
8. Once the belly is pulled from oven slice 1 inch slices the length of the belly if you are going to serve immediately or let cool on rack on counter and put away in fridge without slicing. Either way you choose the next step is the same. Once sliced in strips cut slices into chunks.
9. Get a pan hot med to high heat preferably a cast iron pan and put chunks in. As the cold fat starts to soften break up with the spoon into shreds as big as you would like. If serving straight out the oven break up the chunks into shreds. You are going to quickly sear the shreds as crispy as you would prefer.
10. Once meat is to your liking remove meat to serving dish. Fry your corn tortillas in the same pan the belly was cooked in for extra flavor. You can use a hot skillet to heat corn or flour tortillas.

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