Braised Pork Belly Tacos

Step 1:
Make the pickled carrots and radish for the garnish:
8 baby carrots, sliced into matchstick sized pieces
6 radish, sliced into matchstick sized pieces
4 tsp sugar, 2 tsp salt
Combine and let sit for 5 minutes
Then rinse and drain the carrots and radish
Add 1 cup of vinegar, 1/2 cup sugar, 1 cup of warm water. Stir, cover, refrigerate for at least 6 hours.

Step 2:
2 pounds of pork belly, cut into 1 inch cubes
Lightly season with chili powder, cumin, 5 spice, salt and pepper. Refrigerator uncovered for at least 2 hours but up to 6 hours.

Step 3:
Make the braising liquid for the pork and reserve until ready:
1/2 cup soy sauce
1/2 cup worsteshire sauce
1/4 cup Dinosaur BBQ Sensuous Slathering BB Sauce (or your favorite brand)
2 TBSP hoisin
1 cup beef stock (plus 1.4 cup to add during cooking)
1/2 tsp pepper
1/2 tsp 5 spice
1/2 tsp chili powder
1/2 tsp cumin
1 cinnamon stick
5 slices of fresh ginger
4 garlic cloves, smashed
1 shallot, cut into 4 pieces
3 green onion, whole

Step 4:
Take the pork out of the refrigerator for 30 minutes before cooking. Boil a large pot of water.
Blanch the pork in the boiling water for 5 minutes.  Remove with a spider and drain on paper towels.

Step 5:
Heat a large braiser dutch oven to medium heat. No oil. Brown the pork, moving occasionally for a total about 5-7 minutes. Deglaze with 1/2 cup white wine, scraping up brown bits and moving the pork around.  Let the wine simmer for a minute.

Step 6:
Add in your braising liquid and simmer on low heat for 90 minutes. Only stir once or twice.

Step 7:
Add in 1.4 cup of beef stock (or more if it seems dry). Then place in a 250 degree oven for 30 minutes to finish.

Step 8:
Prepare taco flour or corn taco shells, pickled veg, and add chopped cilantro and green onion for garnish.

Step 9:
Serve about 4 pieces of pork belly per taco, top with pickled veg and green onion cilantro garnish. 

Enjoy!  Its worth it!