My sister loves BLTs (which my mom makes for her upon request when she feels the need for one) and her partner is a vegetarian so I tend to make meat for her when she comes to dinner. Based on both of those facts, this idea popped into my head when planning to make her dinner.
You will need tortillas (as you would for any other version of tacos you might make) but, instead of the usual cabbage and grated cheese and sour cream, etc., substitute sliced tomato and avocado, thinly sliced iceberg lettuce tossed in a tiny bit of vinegar and make an ancho mayo, by adding ancho chili to store bought mayonnaise and mixing together well. I included lime wedges and shallot rings for those who might want them as well.
The most important thing is the pork belly, which will make or break this dish. I predict that you will find this pork addictive and find other ways to incorporate it into your diet.
2 lbs pork belly
1 Tbsp chili powder
2 tsps garlic powder
2 tsps coarse ground black pepper
11/2 tsps salt
2 Tbsps brown sugar
2 tsps dry mustard
2 tsps onion powder
2 tsps paprika
Preheat the oven to 400.
Mix all of the spices together to make a dry rub. Make sure that you break up all lumps. Rub on all sides of the pork. My 2 pounds of pork belly came in three wedges so I needed this amount of spice to generously cover all sides of each piece of meat.
Place on a foil lined baking tray, leaving a couple of inches between each piece of meat. Bake for 30 minutes, skin side down. Remove from the oven, pour off all excess fat, turn the pork pieces over and bake for an additional 20 minutes.
Remove from the oven and from the baking tray. Rest, under a double layer of foil for 10 minutes before cutting each piece into thirds and using in your tacos.
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