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RAGIN’ CAJUN PORK BELLY AND PINEAPPLE TACOS WITH PICKLED ONIONS AND ALL THE FIXIN’S

Ingredients

The Pickled Onions:

¾ cup cider vinegar

½ cup water

¼ cup sugar

1 teaspoon salt

1 large red onion, thinly sliced and slices cut into half moons

 

The Salsa/Pico de Gallo:

1-pint grape tomatoes, quartered

1 medium size sweet onion, chopped

1 jalapeno, minced (seeds included)

½ cup fresh cilantro, chopped

1 teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

2 tablespoons fresh lime juice (about 2 large limes)

 

The Crema:

1 cup sour cream

1 cup heavy cream

½ teaspoon salt

 

The Tacos:

3-4 tablespoons olive oil

1-pound pork belly, cut into ½” – ¾” strips

3 tablespoons Dish off the Block Ragin’ Cajun Spice Blend, divided

2 cups fresh pineapple, cut into 1” chunks (if very juicy or using canned, drain the pineapple and pat dry with paper towels)

6-8, 8” flour tortillas (or 12-15 mini tortillas)

½ cup red cabbage, chopped

1-2 avocados, cut into slices

½ cup cotija cheese

¼ cup cilantro leaves

Instructions

To make the pickled onions, combine the vinegar, water, sugar and salt in a saucepan and bring to a boil, stirring to dissolve sugar.  Place the onions in a large jar and pour the hot liquid over them.  Shake so that everything is covered in the liquid.  If needed open the jar and press the veggies into the liquid with a fork.  Shake occasionally to ensure the onions are all coated in the liquid.  Let sit for 1 hour or longer.  The onions will also keep in the fridge for up to 2 weeks.

To make the salsa, combine all of the ingredients in a small bowl and mix well.  Let sit for at least 1 hour at room temperature to let the flavors meld, tossing occasionally.

To make the crema, whisk all ingredients together in a small bowl until smooth.  If you have a squeeze bottle, place the crema in the bottle for easy application or just drizzle on the tacos with a spoon.  Keep in the fridge until you are ready to serve.  Note – The crema will thicken as it sits.  You can adjust the thickness by adding more cream or a little milk if you like it thinner.

To make the tacos, heat 2 tablespoons of the olive oil in a large skillet over medium high heat.  Rub the pork belly on both sides with about 2 tablespoons of the Ragin’ Cajun seasoning to coat (use a little less if you do not like a lot of spice).  Place the seasoned pork belly in the hot oil and sear for 1-2 minutes per side until cooked through and a fork slides in and out of the strips easily.  Remove to a cutting board and cut into 1” bite-size pieces.

Toss the pineapple chunks with the remaining tablespoon of Cajun Seasoning (again, a little less if you don’t like spicy).  Add them to the pan drippings from the pork and cook, stirring occasionally until they are lightly browned and caramelized.

In another non-stick skillet, heat a few drops of the remaining olive oil over medium high heat.  Add a tortilla and swirl in the oil to coat.  Cook for about 1-2 minutes per side until toasty and golden brown.  Remove to a plate and repeat with the remaining tortillas adding a few drops of oil as needed.

To make tacos, take a toasted tortilla and put a few pieces of pork and pineapple in the bottom.  Top with some of the salsa, cabbage, avocado, pickled onions, crema, cotija cheese, and a few cilantro leaves.  Get some napkins and devour!

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