Recipe for pork belly tacos with a mojito cocktail, courtesy of "The Cooper"
Mojito
2 oz. Plantation 3 Stars Rum
1 oz. Demerara syrup
1 oz. lime juice
2 lime wedges
6-8 mint sprigs
Muddle, fill with soda, and dry shake in a pint glass. Add fresh mint.
Pork Tacos
3 lbs. pork belly
3 grams dry cure
1 lb. duck fat
Cure the pork tacos in:
20 grams black pepper
6 grams ground cinnamon
2 grams ground cloves
1 gram ground allspice
3 bay leaves (crumbled) for each taco
10 sprigs fresh thyme
50 grams kosher salt
6 grams pink salt
Papaya Slaw
NOTE: The quantities below are for large servings.
2 quarts rice vinegar
2 cups fish sauce
4 cups brown sugar
2 Tbsp. red chili flakes
2 jalapeños (rough chopped)
1 cup kosher salt
2 green papayas (julienned)
2 carrots (julienned)
4 red peppers (julienned)
Spicy Mayonnaise:
2 cups Kewpie Japanese Mayonnaise
3 Tbsp. Gochujang
Assembly of the taco from bottom up:
Warm corn tortillas.
Fill with papaya slaw, just cover the bottom of the tortilla.
Followed by crispy pork belly, topped with mayo.
