Habanero Pork Belly Tacos

Method9 steps

1. 1

   Step 1: Combine 4 cups of the water with all the salt, sugar (½ cup), oregano, black pepper, allspice (¼ tsp), bay leaf (1) and whole habanero (1) in a saucepan over medium-high heat. Bring to a boil, stir to dissolve the salt and sugar, then turn off the heat. Cool the brine completely and chill it before adding the pork; keep the remaining fresh cup of water separate for roasting.

   Uses First 4 cups of the 5 cups water, for brine · ½ cup kosher or coarse sea salt for the brine · ½ cup granulated sugar for the brine · 1 tsp dried oregano · 1 tsp coarsely ground black pepper · ¼ tsp ground allspice · 1 bay leaf · 1 whole habanero

2. 2

   Step 2: Score the pork-belly skin diagonally with a sharp knife without cutting into the meat. Put the pork in a food-safe baking dish, make a slit in the habanero from the cooled brine, and pour all the cold brine and its habanero over the pork. Cover and refrigerate for 12–48 hours.

   Refrigerated pork brine · 720 minUses 2 lb raw boneless skin-on pork belly · All the chilled prepared brine, including its habanero

3. 3

   Step 3: When ready to roast, preheat the oven to 300°F with a rack in the middle. Use a clean baking dish for the roast.

4. 4

   Step 4: Lift the pork belly out of the brine and place it skin-side up in the clean baking dish. Pour the reserved fresh cup of water around it and add the slit habanero lifted from the brine. Discard the remaining brine and its loose aromatics; wash hands and utensils that touched raw pork.

   Uses All the pork belly lifted out of its brine · The one slit habanero lifted from the brine · Remaining fresh 1 cup of water for roasting

5. 5

   Step 5: Cover the baking dish tightly with foil and roast at 300°F for about 2½ hours, until the pork belly is fork-tender. Check the meat with a thermometer; it must reach at least 145°F/63°C before it is served, and will need a further three-minute rest after the final roast.

   Check the covered pork roast · 150 minUses All the prepared roasting dish

6. 6

   Step 6: Remove the foil, raise the oven to 450°F and roast for about 15 minutes, until the skin is crisp and browned and much of the inner fat has rendered. Continue only as needed for those endpoints, watching that it does not burn; allow an extra 5–10 minutes if the skin needs more crisping. Confirm the pork has reached at least 145°F/63°C.

   Check the crisp pork skin · 15 minUses All the covered-roast dish

7. 7

   Step 7: Remove the pork from the oven and let it rest for at least 3 minutes, then wait only until it is cool enough to handle safely. Lift it from the roasting liquid, cut into roughly 1-inch slices and chop into bite-size pieces. Remove the habanero and discard the remaining roasting liquid and loose aromatics.

   Uses All the roasted pork lifted from its liquid and aromatics

8. 8

   Step 8: Heat a comal, griddle or skillet over medium heat. Warm the corn tortillas on both sides, one by one. Add a couple of generous tablespoons of the grated cheese and a couple of generous tablespoons of rested chopped pork to each tortilla. Once the cheese melts, fold the taco and let it crisp on both sides. Repeat for the tortillas, drawing filling as needed; refrigerate unused pork and cheese promptly.

   Uses A couple of generous tablespoons of the cooked pork per taco · All 8–12 corn tortillas, warmed one by one · A couple of generous tablespoons of grated cheese per taco

9. 9

   Step 9: Serve the hot crisp tacos as 4–6 meal portions, with any ready pickled onions, ripe avocado slices and ready salsa you choose.

   Uses All the formed hot tacos · Ready pickled onion with fire-roasted chiles and garlic, optional, as needed to garnish · Ripe avocado slices, optional, as needed to garnish · Ready salsa of your choice, optional, as needed to garnish