Pork Belly Tacos with Beer & Sauerkraut Slaw
I usually prepare tacos when i have a bunch of leftovers in the fridge. Tacos are a great way to incorporate and use leftover food! That’s why I usually add just what’s right there in my fridge and kitchen at the moment. But I’ve always wanted to make some fresh tacos al pastor for a while now. I’ve seen them recently again on Netflix. Phil Rosenthal was in Mexico city and if there’s one this you should eat there before you leave, then that’s Mexican tacos al pastor. I should put that recipe on the menu for next week.
You can prepare the pork belly in a crockpot or slow cooker if you like because it has to be extremely smooth and soft. I normally prepare the pork belly a day in advance and then reheat it for an hour just before serving.
- 12,5 oz pork belly (350 g)
- 6 homemade soft tacos
- 2 tbsp brown sugar
- 3 cups pilsner beer (720 ml)
- ⅙ cup soy sauce (40 ml)
- 7 oz canned sauerkraut (200 g), drained weight
- ½ green apple
- 1 small fresh carrot
- 6 tbsp sweet relish
- 2- inch fresh ginger (5 cm)
- a handful fresh cilantro
- a handful fresh mint
- 2 tbsp mayonnaise
- 2 large garlic cloves
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- Slice the pork belly into 6 slices.
- Place them in a large pan or deep pot and add the star anise, the cloves, the sugar, the cinnamon stick, the ginger and the garlic cloves.
- Add the beer and the soy sauce.
- Bring it all to a good boil and then turn the heat lower. Put a lid on the pan and stew the pork belly for 3 hours. Right in the end prepare the sauerkraut slaw. Grate the carrot and the apple. Transfer both to a large mixing bowl and add the sauerkraut, some freshly chopped cilantro and mint and the mayo.
- Season with a pinch of garlic powder, pepper and salt.
- Give the slaw a very good stir. Add extra mayo or fresh herbs to taste if necessary. Remove the pork belly from the beer broth and place it on a serving dish. It should be super smooth.
- Serve the pork belly with the tacos, the relish and the sauerkraut slaw.