Roasted pork belly tacos with rooibos-pickled red onions

(Ike Delorenzo for The Boston Globe)
February 24, 2010

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Serves 6


2 tablespoons sea salt
2 tablespoons sugar
2 pound piece good quality pork belly, skin removed
1 tablespoon dried chili powder (chimayo red, if available)

1. In a bowl, combine the salt and sugar. In a large bowl, sprinkle the salt mixture over the pork. Rub in the chili powder. Let the mixture sit at room temperature for 30 minutes.

2. Set the oven at 300.

3. Place the pork, fatty side down, in a roasting pan. Cover with foil. Roast the pork for 2 1/2 hours.

4. Remove the foil, turn the oven temperature to 450 degrees, and continue roasting for 15 to 20 minutes or until the pork is golden brown.


2 tablespoons boiling water
1/2 cup white wine vinegar
3 tablespoons sugar
2 teaspoons sea salt
1 rooibos tea bag or another red-colored fruity tea
1 red onion, thinly sliced
12 fresh flour tortillas
Hot sauce or salsa (for serving)

1. In a heatproof bowl, combine the boiling water, vinegar, sugar, and salt. Stir to dissolve the sugar and salt. Add the tea bag and let it sit for 5 minutes. Remove the tea bag.

2. Add the onions and leave to cool. Refrigerate until chilled.

3. Drain the onions.

4. Separate the tortillas. Lay them on a rimmed baking sheet and cover loosely with foil. Heat them in the oven with the pork for 2 minutes or until warm.

5. Slice the pork against the grain into 1/2-inch slices.

6. Lay the tortillas on the counter. Pile pork, onions, and hot sauce or salsa onto the tortillas. Roll up, tucking in the edges.

Adapted from Austin Banach