Steakhouse Bacon Pork Belly Tacos with Pineapple Salsa
Instructions
- Preheat oven to375° F.
- Place the bacon on a cooling rack over a baking sheet.
- Cook for 2 hours or until brown and crusty on the outside.
- Drain the fat and reserve for secondary use.
- Let cool slightly.
- Pull the external browned fat off and any very large sections of fat and set aside for secondary uses.
- Shred the pork and keep warm and covered until ready to serve.
- Warm the tortillas and chop the avocados into small size chunks.
- Place the shredded pork, avocados, feta cheese, Colby Jack shreds, pickled onions, pineapple salsa and limes in separate bowls
- Place the heated tortillas in a tortilla warmer.
- Serve
- Combine the vinegar, water, sugar and salt in a medium bowl.
- Whisk together until the sugar and salt is fully dissolved.
- Place thinly sliced onion in a mason jar and pour the vinegar mixture over the onions.
- Let sit at room temperature for at least one hour or, preferably, overnight (pickled onions will last a two weeks in the refrigerator).
- Heat oil in a medium skillet over medium high heat.
- Add pineapple, sugar, ancho chili powder and stir to coat.
- Cook 4 to 5 minutes, stirring occasionally until the pineapple caramelizes and is a rich, golden brown color.
- Remove from heat.
- Add 4 tablespoons champagne vinegar, 2 finely chopped scallions and a small bunch of chopped cilantro.
