With a peppery citrus aroma, this spicy and smoky mezcal-infused blend carefully crafted by Derek Wolf emulates the experience of sipping mezcal with a citrus back
Dish Info
Ingredients
23
servings
4
Hours
Ingredients
2
1
Smoked Chipotle Mezcal
Canola Oil
Avocado
Jalapeno
Limes
Heavy Cream
Mexican Crema
Mayo
Cilantro
Tomato
Jalapeño
Bell Pepper
White Onion
Garlic Cloves
Apple Cider Vinegar
Cilantro
Salt
Olive Oil
Pickled Red Onions, Pickled Jalapenos, Cotija Cheese, Tortillas
⅛
2.5
2
1
2
lbs
tbsp
¼
3
1.5
1
1
1
2
1
½
4
¼
tsp
2.5
cup
tbsp
cup
tbsp
tbsp
cup
For the tacos
Pork Belly
tsp
Pre-Preparation
Step 1
Add your tomato, jalapeno, onion and bell pepper to the fire to char. Cook on all sides until lightly charred (around 3-4 minutes), then pull off and bring back to the kitchen. Slice the stems & outer layer of the white onion off, and cut the meat from the bell pepper. Add all the charred veggies plus the rest of the ingredients for the salsa to the blender. Blend until you reach your desired consistency, then pull off and set aside.
Step 2
Add a cast iron skillet or wok to the grill to preheat for 2 minutes. Once hot, add the pork belly to the skillet. Cook the pork belly, stirring frequently, until the fat begins to render from the pork and the cubed pork are “fried” in their own fat.
Step 3
Cook until the outside of the cubes become crispy but the pork belly is still soft (about 160F internal and around 15-20 minutes). Once done, pull the skillet off and pull the pork belly out. Warm up your tortillas and get ready to serve!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
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