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RiverWayMike Pork Belly Tacos (Sous Vided Method)
2 pounds boneless skin-on pork belly, cut in half
8 medium cloves garlic, smashed
2 bay leaves
1 tablespoon black peppercorns
1/2 cup soy sauce
Canola or peanut oil, for frying
5 inch corn tortillas (warm)
Place pork belly, skin side down, in a large pot or Dutch oven and add enough water to completely submerge meat. Add garlic, bay leaves, peppercorns, and soy sauce. Bring to a boil over medium-high heat, then lower heat and reduce to a simmer. Cover and cook until pork skin can be pierced with a knife with no resistance, about 1 hour. Transfer pork to a wire rack set in a rimmed baking sheet and season liberally with salt all over. Refrigerate pork until skin has completely dried, 6 hours or overnight.
Remove pork from refrigerator and cut into 3/4-inch slices.
Fill a wok or Dutch oven at least 4 inches oil and heat to 375°F over high heat. Working in batches, fry pork until deeply browned and skin has bubbled and crisped, 7 to 10 minutes. Transfer pork to a paper towel-lined plate and season with salt to taste.
Pico De Gallo
1/2 pound cherry tomatoes, finely chopped
4 ounces tomatillos—husked, rinsed and finely chopped (about 3/4 cup)
1/2 small red onion, finely chopped
1 dried chipotle chili, crumbled
1/4 cup Mexican beer
1/4 cup fresh lime juice
In a bowl, combine all of the ingredients except the salt. Then salt to taste.
Slice pork belly across the grain 1/4 inch thick, then halve the slices crosswise. Top each tortilla with a few pieces of pork belly and a little Pico de Gallo and serve warm.