Tasty Braised Pork Belly and Beer Tacos for Two
Want to get your date drooling? Chef Lenny B’s braised pork belly and beer tacos will guarantee that you impress.
Sure, the old saying might say that the way to a man’s heart is through his stomach. But, as a chef, I believe that this is true of everyone. And we all know that there is no better way to impress a date than by whipping up a truly tasty meal.
Not everyone, however, feels confident when it comes to their culinary skills. And serving up something subpar could have your date leaving you on read. Don’t worry, though, because I have a fun and foolproof recipe that will have them drooling.
Braised Pork Belly and Beer Tacos
So pork belly might not be the best thing to eat on the regular if you are trying to get, or stay, lean. But we are all allowed the occasional ‘cheat day’. And what better day to indulge than date night?
These braised pork belly and beer tacos are easy to prepare fun to assemble and, admittedly, messy to eat. They are totally customisable, too, so you can load on as much meat and fillers as you can handle.
Consider your next date night sorted! Here’s how to make them.
- 750g pork belly
- 3 Tbsp coarse sea salt
- 1 onion, quartered
- 1 celery stick, washed and chopped
- 1 leek, cleaned and quartered
- 1 carrot, cubed
- 1 Packham pear, wedged
- 1 Granny Smith apple, wedged
- 3 garlic cloves
- 2 sprigs rosemary
- 2 sprigs thyme
- 4 Tbsp vegetable oil
- Salt and pepper, to taste
- 500ml vegetable stock
- 500ml Castle Free
- 100ml (7 Tbsp) soy sauce
- 1 Tbsp lemon oil
- Taco shells (as many as you can handle!)
How to Make Them
1. Preheat the oven to 165 degrees.
2. With the belly fat side up, score through the fat, rub in the coarse salt and set aside for ten minutes. Then, in a large braising pan on the stove over medium heat, render the fat and sides slowly for 10 minutes until golden brown and then set aside.
3. In the same braising pan on the stove over medium heat, sweat the onions, celery, leek, carrot, pear, apple, garlic and herbs in vegetable oil. Season to taste.
4. Add the vegetable stock, beer and soya sauce to the mix and allow to simmer for 5 minutes in a large frying pan on low to medium heat. Add the lemon oil and place the meat in the pan, belly fat side down.
5. Braise for 4 hours until the meat is succulent and soft. Once done, rest and cool the meat in the same pan in the remaining liquid.
6. Once the meat has cooled, remove and place it on a baking tray, fat side up. Using two forks, pull the meat into shreds and set aside. Assemble your tacos with the meat, add some accompaniments, crack open a cold Castle Free and enjoy!
Pulled pork is great, but it needs something fresh to balance that rich, meaty flavour. Here are some suggestions for fillings that will pair well with your tacos.
- Chopped coriander
- Pickled red onion
- Japanese mayonnaise
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