Get a margarita in your hand and these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado in your belly… it’s Cinco de Mayo people!
Is that a margarita in your hand? If not, you better go grab one and start celebrating… because today is Cinco de Mayo! By the way, if you didn’t just audibly cheer, you need to re-read that last sentence and try again.
Break out the chip and guac… it’s party time.
Although my Cinco de Man-o party isn’t for a few days still (us dudes get together on the weekend, so we can party it up right!), I’m prepped and ready to go. The menu is set. The grocery shopping will be done tomorrow. And I’m breaking out a new recipe that I’m super excited to share with all my fellow pork-loving comrades… these Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado.
There are few things in life more satisfying than a perfect piece of juicy, melt-in-yo’-mouth tender pork belly. And it’s way easier to make happen than you think. Just give yourself time, since it’s gotta sit in the fridge for quite a bit to get all cozy with a sugar-salt mixture before roasting.
And let’s talk about the supporting actors in this taco. Don’t skimp on them. They all play a really important part in balancing out the overall flavor, and if you skip on one, you’re missing out some serious enjoyment. The avocado brings it’s creamy luxuriousness to the party, while the pickled onions bring that needed acidic punch to cut through the fatty succulence of the pork. And BTW, pickled onions need to be a staple in your fridge condiment section. They are so easy to whip up, last for a really long time, and perk up anything and everything in the flavor department.
And that ancho chili roasted pineapple. Oh man, I’m addicted. It’s smoky, it’s a little spicy, and it’s all caramelized with the sweet sugary goodness of pineapple. Side note… try stirring some into guacamole with a bit of bacon. You’ll never be the same, I promise.