Braised Pork Belly Tacos with Watermelon, Jicama & Jalapeño Salsa
Party time.
The ingredients you'll need for the tacos: orange juice, garlic, shallot, pork belly, honey, red onion, jalapeno, tortillas, jicama, watermelon, peppercorns, bay leaf, allspice, lime and cilantro...
A simple savory-sweet brine -- just honey, bay leaves, salt and black peppercorns diluted with water -- gets the pork off on a good foot (belly?).
Bring it to a boil, just to dissolve the salt and honey and release the bay and peppercorn's flavors.
Bay lilypads and peppercorn water skeeters.
Go go brine!
You want the brine to be cool when you dump it on the pork (so it doesn't start cooking prematurely) -- an ice bath helps to get there faster.
Still life in pork. a la Alison calls for a 6-7 hour brine in the fridge -- but if you don't have that long, it will still be good.
The pork belly we found still had the ribs attached (bonus dinner -- already brined!). Here's how we separated the two after patting them dry.
1-inch slabs, ready to move on to the next phase: the braise.
The simplest of spice rubs: salt, pepper, allspice.
Lots of allspice (trust us).
Braise kickoff -- first sear the slabs on all sides. They're about to get really pretty.
Oooh.
Jalapeno's first role: adding heat to the braising liquid. (Role #2 is in the kicky salsa.)
Get that pork out of the way to sweat the jalapeno, shallot and garlic.
Pork returns to the stage. OJ + chicken stock: not part of a balanced breakfast. But part of a killer pork braise? Yes.
Summer = spicy fruit salsa.
We ended up with a rather beastly jicama -- peeling with a vegetable peeler kind of worked.
But a chef's knife really took care of business.
Team salsa!
Watermelon is a funny shape to dice. We got creative.
The colors (and flavors) of summer.
Lime brightens and tamps down the sweetness.
A quick stir.
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Author Notes: I created the recipe myself, it is available on my site: http://www.alaalison.com.
I was inspired by the combination of pork belly/watermelon in a salad at Memphis Taproom, a Philly restaurant I love, and ran with the idea.
The fatty cut of pork belly, soaked in the sweet brine and braising liquid, is paired almost perfectly with the fresh watermelon and jicama. The jalapeño adds the perfect amount of heat to this recipe. - a la Alison - a la Alison
Food52 Review: In a world of taco overload (is such a thing possible?), a la Alison has come up with a unique perspective. We'll admit we were dubious about the allspice -- 3 whole tablespoons of it. But it turns out pork belly takes to the warm, sweet spice like a moth to a flame, and the zippy watermelon, jicama and jalapeno salsa is the perfect cool complement. The pork emerges from the braising liquid burnished and melting, both spicy and a little sweet (there is minced chili in the braise as well). The crunchy salsa builds on the heat (and the sweet) and provides a great textural contrast. And there's nothing wrong with forgoing the tortillas as we started to do at one point -- just spoon some of the salsa over the pork belly, and dig in. - A&M - A&M
Serves 3-4 people
For the Pork Belly
- 2 pounds Cut of Pork Belly
- 5 cups water
- 3/4 cups honey
- 2 tablespoons whole pepper corn
- 6 bay leaves
- 1/2 cup salt
- 3 tablespoons allspice
- 1 large shallot, minced
- 2 cloves of garlic, minced
- 2 tablespoons minced jalapeño, without seeds
- 2 cups orange juice
- 1 cup chicken stock
- Tortillas, small
- Salt & Pepper
For the Salsa
- 3 cups cubed, seedless watermelon
- Juice from 1 1/2 limes
- 1 cup peeled, diced jicama
- 1/4 cup chopped fresh cilantro
- 2 tablespoons seeded, minced jalapeño
- 1/2 large red onion, peeled/minced
- Salt, to taste
- Start by rinsing the pork and patting it dry.
- Create the brine: Add the water, honey, bay leaves, 1/2 cup salt, and pepper corns to a small pot and bring to a boil. Remove the brine from heat and allow to cool completely before using.
- Place the pork in a bowl and add the brine. Refrigerate for 6-7 hours, any more and the pork will become too salty.
- Remove the pork from brine and pat completely dry. Allow to sit in room temperature for 30 minutes before braising.
- Heat the oven to 325 degrees F. Start by cutting the pork belly into strips roughly 1" wide, this yielded about ten strips for me. Season the strips with all spice, salt & pepper.
- Place a dutch oven stovetop over medium heat. Once the oven is hot, place the strips fat side down.
- Thoroughly brown the pork belly for 10-15 minutes, should have a wonderful golden color to them. Flip and sear the other side for under a minute.
- Remove the pork to a paper towel-lined plate. Pour off the fat, except for roughly 2 tbsp.
- Add the shallot, jalapeno and garlic to the pot and saute in the remaining pork fat for 5 minutes.
- Return the pork to the pot and add the juice and stock. Bring to a slight simmer, place a lid on the pot and move to the oven. The pork will cook for roughly 3 hours.
- Create the salsa: Mix all the salsa ingredients together in a bowl while pork is cooking, this will allow the flavors to mix thoroughly before serving.
- Remove the pork belly from the oven. Place a strip of pork belly with the salsa on the tortilla.
- Your Best Chili Pepper Recipe Contest Winner!
Tags: delicious, seasonal, serves a crowd
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3 months ago juliunruly
These were FANTASTIC. will make again and again. I split the work up ... did a brine the night before, took them out at 6am, put it in to braise at 9am, and had it all for lunch with a crowd. Huge, huge hit.
11 months ago Head2Tail
We had these tonight for supper and they were great! I love the combination of ingredients and apparently so did our two year old twins. They plowed through the tacos like there was no tomorrow. Then again, with pork belly and watermelon, who wouldn't love it? Thanks for the great meal!
almost 2 years ago Ms. T
Congratulations--this sounds amazing! I've often enjoyed pork belly dishes in restaurants, but have not yet been brave enough to try it at home. Now I have a reason to give it a go :)
almost 2 years ago a la Alison
Thank you!
almost 2 years ago dymnyno
As soon as my doctor adds pork belly to my food chart, I am going to try this!
almost 2 years ago Brussels Sprouts for Breakfast
Congrats! How exciting for you!
almost 2 years ago cookinginvictoria
Congrats, a la Allison! This is such a creative and yummy-sounding recipe. Glad to see that it will be published in cookbook #2. I have saved and look forward to trying your recipe very soon.
almost 2 years ago ChefJune
Congrats! Your tacos look so pretty -- and clearly they are just as delicious. Saving them to try soon!
almost 2 years ago Bevi
Congrats on your win! This look scrumptious and I can't wait to make them.
almost 2 years ago arielleclementine
Congratulations on your win! Terrific recipe :)
almost 2 years ago sexyLAMBCHOPx
Congrats!
almost 2 years ago BlueKaleRoad
Congratulations! A great addition to the cookbook (and love the salsa you created).
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congrats! This is such a unique recipe! And that salsa is awesome for so many things!
almost 2 years ago Sagegreen
Congrats on your winning recipe!
almost 2 years ago a la Alison
So excited! Thanks for the votes everyone! I am so lucky.
almost 2 years ago PhillyRuth3215
Congratulations!!!! This is one of the yummist tacos I have ever had. Just came from a $1 taco lunch and Drinkers, and man, they could learn a thing or two from you.
-bp
almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Congratulations! great recipe and a wonderful addition to cookbook 2!
almost 2 years ago alaltomari2
Congraulations on winning---
Dad-omari
almost 2 years ago rldirusso
looks really good, good luck ali!!
almost 2 years ago odaskal
Yum! Now if only it was Kosher!!! Good Luck
almost 2 years ago a la Alison
Thanks oron :)