Pork Belly Tacos
This is not so much a recipe as a list of ingredients, but I’ll do what I can.
Ingredients
- Pickled red onion
1 large red onion, peeled and very thinly sliced
3/4 cup apple cider vinegar
1/4 cup water
1 teaspoon fine sea salt
1–2 tablespoons granulated sugar
- Spicy Tangy Mayonnaise
1/2 cup mayo
1 tablespoon sriracha
1 tablespoon fresh lime juice
2 teaspoons soy sauce
- Assembly
Roast pork belly
Flour tortillas
Cilantro
Sliced red cabbage
Cotija or other crumbly white cheese
Directions
- Pickled Red Onion
- Heat the vinegar mixture. In a small saucepan, stir together the vinegar, water, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer. (Or alternately, you can heat the mixture in the microwave.)
- Combine in a jar. Place the thinly-sliced onions in a mason jar. Pour the hot vinegar mixture over the onions, screw on the lid, and shake the onions briefly until they are evenly coated with the vinegar mixture.
- Marinate. Let the onions marinate for 30 minutes. (You may need to press the onions down with a spoon so that they are all submerged under the vinegar mixture.)
- Serve. Serve immediately, or refrigerate the onions in a sealed container for up to 2 weeks.
- Spicy Tangy Mayo
- Combine all ingredients and refrigerate until ready to use.