Pork Belly Pibil Recipe

Name: Native Tongues Taqueria - Victoria Parks Pork Belly Pibil Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs Pork belly; 1 cup Orange juice; 1 tbs Lime juice; 2 tbs Achiote paste; 4 cloves Garlic cloves, minced; 1 tsp Salt; 1 tsp Black pepper; 1 whole Pineapple, peeled and sliced; 1 tbs Olive oil; 1 tbs Brown sugar; 1 whole Red onion, thinly sliced; 1 cup Apple cider vinegar; 1 tbs Sugar; 1 tsp Salt

Inspired by Native Tongues Taqueria - Victoria Park

Time2h 30m

Serves4

grilled pork belly, charred pineapple, pickled red onions

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Ingredients

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Pork Belly

2 lbs Pork belly

1 cup Orange juice

1 tbs ReaLime juice

2 tbs achiote paste

4 cloves Garlic cloves, minced

1 tsp Celtic sea salt

1 tsp black pepper

Charred Pineapple

1 whole Pineapple, peeled and sliced

1 tbs olive oil

1 tbs Brown sugar

Pickled Red Onions

1 whole Red onion, thinly sliced

1 cup Apple cider vinegar

1 tbs sugar

1 tsp Celtic sea salt

Method

Preparation of Pork Belly

Marinate the Pork Belly

In a bowl, combine the orange juice, lime juice, achiote paste, minced garlic, salt, and black pepper. Mix well. Place the pork belly in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

Cook the Pork Belly

Preheat a grill to medium-high heat. Remove the pork belly from the marinade and discard the marinade. Grill the pork belly for about 20-25 minutes, turning occasionally, until nicely charred and cooked through.

Preparation of Charred Pineapple

Grill the Pineapple

Brush the pineapple slices with olive oil and sprinkle with brown sugar. Grill the pineapple for about 3-4 minutes on each side until charred and caramelized.

Preparation of Pickled Red Onions

Pickle the Onions

In a saucepan, combine the apple cider vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Pour the mixture over the sliced red onions in a bowl. Let sit for at least 30 minutes before serving.