Mustard Cured Pork Belly Tacos
- 1 Cup Yellow Mustard Powder
- 1 Cup Kosher Salt
- 1 Cup Dark Brown Sugar
Mix together dry ingredients and apply liberally to the pork belly. Wrap in plastic and put in refrigerator for 6 days. Pull out and rinse off. Pat dry and roast in a 375 degree oven until browned on the outside. Nice and Caramelized-like.
The Braise -
- 1 Cup Apple Cider Vinegar
- 1 Cup Honey
- 1 Cup Batch No. 2 Wholegrain Mustard
After browning the belly, place in pan and cover with braising liquid. Cover and place in 350 degree oven until tender, about 45 minutes. Pull out of oven and allow to cool. Slice against the grain and submerge back in hot jus until ready to make tacos.
Now what!?!??!! Well, we made a pepper and radish slaw (with apple cider vinegar) and a salsa verde to top it and queso fresco with some pickled mustard seed for garnish. What will you do with it, and of course, the most important questions, corn or flour tortilla!