Pork Belly Taco
Braised pork belly, pickled onions, and cilantro on a corn tortilla.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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The taco has ancient roots in Mexico, pre-dating the arrival of the Spanish. The modern taco, however, developed as a street food, particularly for miners, sometime in the 18th or 19th century. Braised pork belly is a relatively modern adaptation, incorporating techniques influenced by various culinary traditions.
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Tacos are a staple of Mexican cuisine, representing a versatile and accessible food enjoyed across all social classes. They embody the spirit of Mexican street food, offering a customizable and social dining experience.
Street Food Culture
Tacos are a ubiquitous part of Mexican street food culture, sold from countless stands and food carts across the country. They are often enjoyed as a quick and affordable meal.
Social Gathering
Taco gatherings, or 'taquizas,' are a common way to celebrate with friends and family. The act of assembling and sharing tacos fosters a sense of community.
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This taco presents a balance of rich, savory, acidic, and fresh flavors.
The braised pork belly provides a deep, fatty, and umami-rich flavor. Pickled onions offer a bright, acidic counterpoint that cuts through the richness of the pork. Cilantro adds a fresh, herbaceous note. The corn tortilla provides a grounding, slightly sweet, and earthy base.
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Pork Belly Braising
Braise the pork belly low and slow to render the fat and create a melt-in-your-mouth texture. Experiment with different braising liquids, such as beer, stock, or citrus juice, to impart unique flavors.
Pickled Onion Acidity
Adjust the acidity of the pickled onions to your liking. A balance of vinegar, water, sugar, and salt is key. Adding spices like oregano or peppercorns can enhance the flavor.
Tortilla Quality
Use high-quality corn tortillas, preferably freshly made. Warm them lightly on a comal or skillet before filling to make them more pliable and flavorful.
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