Berkshire Pork Belly Tacos

Berkshire Pork Belly Tacos

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Berkshire Pork Belly Tacos

Pork Belly

1 4-5 pound pork belly

1/2 gallon roasted garlic oil

1/2 gallon rendered bacon fat

1 tbsp. whole clove

1 tbsp. black pepper corns

10 whole garlic cloves

1 tbsp. fennel seed

1 tbsp. red pepper flake

6 stems rosemary

4 bay leaves

 * Put all ingredients in a roasting pan and place in a 275 oven for 5 hours. Cool over night in refrigerator.

Tacos

4 flour tortillas

1 cup shredded cabbage

3 sliced radish

1/2 bunch cilantro

4 slices pork belly

4 lime wedges & chipotle cream for garnish.

Toast the tortillas over flame on stove or in hot pan. Warm the pork belly in a skillet then add one slice per tortilla top with cabbage, radish & cilantro that has been mixed together with fresh lime juice. Drizzle with chipotle cream. 

     
Chef Chris Lambert
Marriott Hotel in Mobile
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