1tbspancho chili powdercan use regular chili powder
½tbsponion powder
½tbspgarlic powder
salt and pepperto taste
Pineapple Slaw
¼cupshredded red cabbage
¼cupshredded green cabbage
¼cupshredded carrots
¼cupcilantro
½cupdiced pineapple
1limejuiced
1tspancho chili powdercan use regular chili powder
saltto taste
Tacos
8corn tortillasor tortillas of choice
pork belly
pineapple slaw
sliced red onionspickled onions if available
salsa
Instructions
Ancho Chili Rubbed Pork Belly
Preheat oven to 400°.
Mix all spices together and rub on all sides of pork belly. Place on baking sheet and roast for 30 minutes, turning halfway through.
Turn on broiler and place pan under broiler for 2 minutes, turning halfway through. This is optional but worth it to get it a little crispy on the edges.
Remove from oven and let cool for a couple of minutes. Cut pork belly into cubes.
Pineapple slaw
Mix all ingredients in a bowl and let sit in the fridge for at least an hour. Can use right away but if time allows keep in fridge so the flavors can get well incorporated.
Tacos
Heat tortillas through with method of choice. I like to heat mine on a hot skillet to get a little char on them.
Add pork belly, top with slaw, onions, and salsa. Enjoy!