Pork Belly Tacos

Ibérico Pork Belly is the star here, but these tacos are your oyster. Add your favorite seasonings and rubs, melty cheeses, or whatever salsas and hot sauces your heart and stomach desires.  

Serves: 4 

Time: 30 min

Ingredients:

• 300g (11 oz.) Campo Grande Pork Belly, chopped 
• 150g (5 oz.) soft uncooked chorizo 
• 1 onion, diced  
• 1 red bell pepper, diced  
• 1 Tablespoon barbecue seasoning
• 200g (7oz.) mozzarella, grated 
• 12-16 tortillas 

Preparation:

1. Heat a large skillet over medium heat and add in the chorizo. Once it starts to render and release its fat, add the onions and peppers and cook until soft. Use a spatula or spoon to break up the chorizo while it cooks. 
2. Add Pork Belly to the pan, along with your seasoning. Cook until the meat is nicely browned. 
3. Top with cheese and cook until it starts to melt. 
4. Spoon your cheesy pork mixture into each tortilla and serve. ¡Buen provecho!