Ingredients
- Pork Belly:
- 1/2 lb. pork belly, diced
- 1/4 c. lime juice
- 3 t. pepper
- 2 t. salt
- 1 t. paprika
- 1 c. onions, diced
- 1/2 c. carrots, diced
- 1/2 c. celery, diced
- 3 c. vegetable oil
- 1 c. tequila
- 1/4 c. agave
- Pork Chips:
- 1 lb. pork skin, cut into 1-inch squares
- 5 c. water
- 2 T. salt
- 2 ea. bay leaves
- 1 T. black peppercorns
- 2 c. vegetable oil
- Guacamole:
- 6 ea. Avocados From Mexico, pitted, peeled, & diced
- 1/2 c. roma tomatoes, small dice
- 1/2 c. white onion, small dice
- 1/4 c. cilantro, finely chopped
- 1/4 c. baby radish, sliced
- 1/2 c. jalapeño, minced
- 2 t. salt
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Instructions
- Tequila Braised Pork Belly: Preheat oven to 300°F. / In a small bowl, combine the lime juice, pepper, salt, and paprika. Add pork belly and toss until well coated. / In a large oven-safe pot or deep baking dish, place the onions, carrots, and celery. Add the pork belly over the vegetables. / Pour in the oil, tequila, and agave. Cover with foil and braise for 1 hour and 10 minutes. / Once the pork belly is cooked, remove from pot and shred. Place shredded pork belly in a bowl and set aside.
- Pork Chips: In a large pot, add the water, salt, bay leaves, peppercorns, and pork skin. Bring to a boil and cook for 20 minutes until tender. / Remove the pork skin and dry with paper towel. Let sit at room temperature until cooled. / In a medium pot, heat the oil to 350°F. / Gently place the pork skins in the oil and fry for 3 minutes until golden brown and crispy. / Remove skins from oil and place on a dish lined with paper towel to drain.
- Guacamole: In a large bowl, gently toss the avocados with the tomatoes, onions, cilantro, radishes, jalapeños, salt, and shredded pork belly until well combined. / Serve with pork chips.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
