Before I get into anything and start offending people like I normally do on every post, let’s get to the magic of these tacos. These.Freaking.Tacos. I love them so damn much that I would probably give up my first unborn child to eat these every day of my life. But I guess that’s not saying much since my uterus is incredibly comfortable empty at this point in time. But I’m serious here. These tacos are magical and they bring me so much happiness. If you do one thing in this life of yours, it shouldn’t be leaving behind a legacy or being kind to people…it should be to make these tacos.
Ok, back to offending people. People seemed to be quite offended the other day when I said that the only people still on Facebook were old and behind the times. And I’m sorry for being offensive. It’s in my nature. I based this assumption off of the many people who often leave comments on my Facebook being named Barbara, Lawrence, and Jerry. Have you ever met a baby or young Barbara? They don’t exist. Hopefully you listen to My Favorite Murder podcast and know what I’m talking about. If not, I just seem even more like an assh*le. That’s fair. I also based this assumption off of the people who left many comments on the spam links from the hackers (who obviously hacked my account) telling me I was a terrible person for sharing those links. In the past 7 years, all I’ve shared is food, fitness, my dog, my outfits, and my insane skincare routine. And now you suddenly think I’m sharing links such as ‘Lesbian Photographer Releases Harrowing Images After Visiting Torture Chamber’ and ‘The Bible Says the World is Going to End on June 24, 2018’. Yeah, totally my thing. So again, I apologize for assuming that all 500 million Facebook users are old. But there ARE a lot of baby boomers out there….
Ok, I’ll stop.
Back to the Facebook conversation. GREAT NEWS! My Facebook is no longer hacked. Thanks to an amazing reader who works at Facebook, I now have administrative rights over my page. Now hopefully you will never see links such as ‘Reusable Toilet Paper Makes a Comeback’, that is unless I begin to believe in wiping my ass with handkerchiefs is the responsible decision moving forward. Until then, you will see my original content instead. That is if I ever decide to post on Facebook again. I feel very neutral about Facebook with it’s current state of affairs…you know, it dabbling with the Russians and selling off our information and all. Silly Facebook, you’re the worst.
But huge thank you to Kristin for for solving my hacking woes. She’s the best.
Now go make these tacos and live your best life!
For the pork belly
- 1 pound pork belly, skin removed
- 1/2 cup coconut aminos
- 1/2 cup coconut vinegar
- 1/4 cup sriracha
- 2 tablespoons honey
- 2 teaspoon salt
- 1/4 teaspoon fish sauce
For the pineapple salsa
- 1 cup diced pineapple
- 1/4 purple cabbage, thinly sliced
- 1 large carrot, julienned
- small handful of cilantro, roughly chopped
- small handful of mint, roughly chopped
- juice of 1/2 lime
- pinch of salt
For the tacos
- 4-6 cassava tortillas
- cilantro, for garnish
- Whisk the pork belly sauce ingredients together. Divide in half and set half of it in a container for later. Pour the other half of the marinade into a ziplock bag then add pork belly, cover and place in the fridge overnight.
- The next day, remove pork belly from the marinade (discard marinade) and pay dry. Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Place pork belly fat side up on the wire rack. Put in the oven to bake for 30 minutes then turn oven down to 225 degrees F and cook for 1 hour. (1 hour per pound of pork belly) Once cooked, remove and let rest for 5-10 minutes before slicing into small bite size pieces.
- When the pork belly has about 15 minutes left in the oven, prepare the pineapple salsa. Add all ingredients in a bowl to combine and set aside.
- Then whisk together the sriracha mayo and set aside.
- Lastly, using the marinade that you placed in a container the night before, pour it into a large skillet over medium heat. Bring to boil and let reduce until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Once thickened, toss pork belly in the sauce.
- Heat tortillas over an open flame on our stovetop or in a pan, then add pork belly, pineapple salsa, and sriracha mayo on top of all of it! Then eat and cry tears of joy!
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