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Hey everyone!

 

Made these gorgeous pork belly tacos tonight and would love to share how I did them.  I was going for some Mexican and Asian flavors, and couldn't have been happier with the result.  The only issue at all was a light spot on the pork due to liquid pooling there during the cook because the belly was a bit big for my standard Joe and I had to scrunch it a little.

 

PORK BELLY

1.  I brined it for about 14 hours in a mix of pineapple juice, teriyaki, and soy sauce after scoring the fat sight relatively deeply

2.  Dried the belly and rubbed it with Killer Hogs BBQ Rub on all sides

3.  Smoked on Kamado Joe at 240 with some cherry wood to add a light fruity smoke favor (no wrapping because I wanted some meaty bite in the taco)

4.  When I had internals around 185, I glazed the belly and cooked for another 20ish minutes

5.  Broiled the belly inside for 2 minutes to tighten up the glaze and crisp the fat even more

6.  Rested the meat for about 40 minutes (should have gone longer but people were too hungry :D )

 

GLAZE

1.  Mix together raw honey, soy sauce, salt, worcestershire sauce, peach preservers (wanted pineapple to go with the brine but couldn't find it), apple cider vinegar, kosher salt, black pepper, hot bone sucking bbq sauce, and some secret super hot scotch bonnet hot sauce I bought in Anguilla.  All of this is unmeasured and I mixed to taste.

2.  Simmer on the stove until the mixture reduces a bit and thickens up, allow to cool off the heat

 

TOPPINGS

1.  Home made guacamole (avocado, lots of lime, onion, kosher salt, pepper, cilantro)

2.  Home made Chipotle Crema (sour cream, heavy cream, lime juice, canned chipotle peppers in adobo sauce, adobo sauce, kosher salt)

3.  Grilled pineapple on the same grates I cooked the pork on

4.  Cojita Cheese

5.  Cilantro

6.  Home made pickled onions (red onion, apple cider vinegar, kosher salt, sugar, water)

 

Please enjoy the pictures, and as usual, ask any questions!

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21 hours ago, KismetKamado said:

I definitely could have gone for one or two of those.  Especially with the way you dressed the taco. 

Thanks!  I highly recommend making those toppings with any pork taco...none of them were hard at all.

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On 1/13/2019 at 7:06 PM, KismetKamado said:

I definitely could have gone for one or two of those.  Especially with the way you dressed the taco. 

Funny, I was thinking I could have gone for 5 or six of those. Similar train of thought. Different girth in all probability.

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On 1/17/2019 at 5:07 PM, prowe said:

And I have finally discovered the true identity of the Phanton Gourmet....it’s @TheGHole

Thank you!  I'm excited to have such positive feedback from you all.  I wish I could post videos of the squeeze test because the juice was really running

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