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Pork Belly Tacos with Ancho Chili Roasted Pineapple and Avocado
SHARED APPETITE21Ingredients
2Hours
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Ingredients
US|METRIC
5 SERVINGS
- 4 lb. pork belly (boneless skinless)
- 3 Tbsp. granulated sugar (divided)
- 3 Tbsp. kosher salt
- 2 Tbsp. ancho chili powder
- 12 tortillas (warmed)
- chili
- pineapple
- 2 avocados (chopped)
- pickled onions (recipe below)
- queso fresco (crumbled)
- cilantro (chopped, for garnish, optional)
- lime wedges (for garnish, optional)
- 1 1/2 cups fresh pineapple (finely diced)
- 1 Tbsp. olive oil (or canola/vegetable oil)
- 1/2 Tbsp. ancho chili powder
- 1 1/2 tsp. granulated sugar
- 1 red onion (medium, thinly sliced)
- 1/2 cup apple cider vinegar
- 1 cup warm water
- 1 Tbsp. sugar
- 1 1/2 tsp. kosher salt
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