Pork Belly Tacos with Beer & Sauerkraut Slaw
You can prepare the pork belly in a crockpot 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.