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BuffaloSpree.com's Recipe of the week: Pork Belly Tacos

Photography by Melissa and Nino Ocampo


Recipe provided by Kevin Richert, Smoke On The Water (originally published in Buffalo Spree's cookbook, Food for Four Seasons: Recipes from Buffalo's Restaurants.)


Pork Belly Tacos

Serves 8



1 fresh pork belly
1/2 cup dry barbecue rub
1 liter ginger ale
2 cups maraschino cherries and juice
4 cloves garlic, peeled
1 red onion, chopped
1/2 cup sweet chili sauce
24 taco shells
Sour cream (optional)
Hot sauce (optional)



Preheat oven to 350 degrees. Rub the pork belly with the dry barbecue rub and grill or sear in hot pan until exterior is charred. In a deep roasting pan add ginger ale, cherries with cherry juice, garlic, and onion. Place belly in pan and cover with foil. Cook in the oven for 3-1/2 to 4 hours. When done, a knife inserted into the meat should turn with little resistance. Remove pan from oven. Uncover and remove belly to rest. Cool slightly and slice. Place meat in taco shells and garnish with slaw (recipe follows). Garnish with additional sour cream or hot sauce.



1 red onion, grated
1 cucumber, seeded and grated
1 carrot, grated
2 tablespoons granulated sugar
1 small bunch radishes, thinly sliced
3 tablespoons rice wine vinegar
1 cup iceberg lettuce, shredded
Juice of 1 lime
4 tablespoons pickled ginger
4 tablespoons sour cream



Gently toss all ingredients together in a large mixing bowl. Dress each taco with slaw.


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