Ingredients
1 1/2 lb pork belly, skin-off
1 Tbsp Ancho Chili Powder
1 Tbsp sugar
1 tsp smoked paprika
2 tsp Diamond kosher salt (if using table salt reduce to 3/4 tsp)
1/4 tsp coriander
1/2 head of cabbage sliced very thin (or use 1 10 oz bag of angel hair cole slaw mix)
1/4-1/2 cup chopped fresh cilantro (to taste)
1 lime, juiced
2 Tbsp avocado oil
pinch of sugar and salt and pepper to taste
3 bell peppers (any combination of red, yellow & orange), sliced into 1/2 inch strips
1 large red onion, sliced into 1/4 inch slices
1 Tbsp avocado oil
12- 6" white corn tortillas or 8- 8" flour tortillas (or a combination)
guacamole
Tomatillo salsa
1 fresh jalapeno or fresno chili
1 Tbsp cider vinegar
cotija cheese, lime wedges
Instructions
Preheat oven to 350 degrees f. Combine all spice rub ingredients in a small bowl
Pat pork belly dry with paper towels and score the top (fat side) about 1/4 inch deep in a diamond pattern
Rub spice mixture over pork belly on all sides making sure to get it into the scored areas, too. You'll have a nice thick coating and you may have spice rub left (put it in a little jar or baggy and use in another recipe).
Place an oven proof rack on a rimmed baking sheet and place seasoned pork belly on top of rack. Place in center of preheated oven and roast for 30 minutes. After 30 minutes reduce heat to 300 degrees f and continue roasting for 1 1/2 hours more.
Slice jalapeno or fresno chili into thin rings (remove seeds if you want less heat), place in small bowl and pour vinegar over. Set aside.
Combine all slaw ingredients in bowl and work mixture with your hands until everything is well combined. Cover and place in refrigerator until ready to use.
Wrap tortillas in foil and place in oven with pork belly.
In large skillet heat 1Tbsp oil over medium-high heat and add onion, stirring constantly 3 minutes. Add bell peppers to onions and continue stirring 4 minutes more, until they're crisp tender. season with a little kosher salt and cracked pepper. Transfer to a platter and cover with foil to keep warm.
When pork belly is done, remove it from the oven (turn off oven but leave tortillas inside to stay warm) and wait 5 minutes before slicing thinly