Ingredients with Measurements:
- 1 lb. pork belly, sliced into thin strips
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 8 small flour tortillas
- 1/2 cup diced tomatoes
- 1/2 cup diced onions
- 1/2 cup chopped cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Cast iron skillet or non-stick pan
Step-by-step instructions:
1. In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. Season the pork belly strips with the spice mixture and coat them with flour.
3. Heat the vegetable oil in a cast iron skillet or non-stick pan over medium-high heat.
4. Fry the pork belly strips until crispy and golden brown, about 3-4 minutes per side.
5. Remove the pork belly strips from the skillet and place them on a paper towel-lined plate to drain excess oil.
6. Warm the flour tortillas in the skillet for about 30 seconds on each side.
7. Assemble the tacos by placing a few strips of pork belly on each tortilla, followed by diced tomatoes, onions, and cilantro.
8. Squeeze a lime wedge over each taco and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8 tacos
Nutritional information:
Calories: 320
Fat: 18g
Carbohydrates: 24g
Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with bacon or pancetta.
- All-purpose flour can be substituted with cornstarch or rice flour.
- Flour tortillas can be substituted with corn tortillas.
Variations:
- Add sliced avocado or guacamole to the tacos.
- Top the tacos with crumbled queso fresco or shredded cheddar cheese.
- Serve the tacos with a side of salsa or hot sauce.
Tips and tricks:
- Make sure to pat the pork belly strips dry with a paper towel before seasoning them to ensure they get crispy.
- Use a splatter screen to prevent oil from splattering while frying the pork belly.
- To keep the tacos warm, wrap them in foil or place them in a warm oven until ready to serve.
Storage instructions:
Leftover pork belly strips can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the pork belly strips, place them on a baking sheet and bake in a preheated 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with additional cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges
Pairings:
- Serve the tacos with a side of Mexican rice and beans.
- Pair the tacos with a cold beer or margarita.
Suggested side dishes:
Mexican rice and beans
Troubleshooting advice:
- If the pork belly strips are not getting crispy, increase the heat and fry them for a few more minutes.
- If the tortillas are not warming up evenly, try warming them in a microwave or oven instead.
Food safety advice:
- Make sure to cook the pork belly strips to an internal temperature of 145°F to ensure they are safe to eat.
- Use caution when frying the pork belly strips to prevent oil from splattering.
Food history:
Oreilles de Crisse is a traditional Quebecois dish made with deep-fried pork belly strips. It is typically served as a snack or appetizer.
Flavor profiles:
Savory, smoky, crispy, and slightly spicy.
Serving suggestions:
Serve the tacos as a main dish for lunch or dinner.
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Region: Canadian