Pork Belly Tacos & Watermelon Salsa

INGREDIENTS:

FOR THE PORK BELLY

  • 2-½ lbs. boneless skinless pork belly, cut into large chunks approx. 4 oz. each

  • 1 c. fresh squeezed orange juice

  • 1 c. white distilled vinegar

  • 4-6 cloves garlic, crushed

  • 1-2 Tbsp. annatto paste

  • crushed red pepper (optional)

  • salt & pepper

  • vegetable oil

 

PREPARATION:

1.  Preheat the oven to 350 degrees F and position the rack in the center of the oven.

2.  Lightly score the pork belly on the fat side by making a few 1/8″ deep cuts.  Generously season the pork belly with salt and pepper.  Heat a few tablespoons of oil in a large skillet or flame-proof roasting dish over medium high heat until it shimmers.  Lightly sear the pieces of pork belly on each side.

3.  Drain the excess fat from the pan and position the pieces of belly with the fat side down.  Add the orange juice, vinegar, garlic, annatto paste, and a pinch of crushed red pepper so that the liquid comes halfway up the pieces of meat. Cover the pan tightly with aluminum foil and bake in the oven 1-1/2 to 2 hours until the meat pulls apart easily with a fork.

4. While the pork is cooking, prepare the garnishes.

5.  When the pork is cooked, let it rest covered in the cooking liquid for 5-10 minutes before pulling apart.  Once it has rested, shred the meat with a pair of forks, or your fingers and mix it with just enough of the braising liquid to coat each morsel.  Add salt to taste.

 

 

FOR THE WATERMELON SALSA

  • 3 cups cubed, seedless watermelon

  • Juice from 1 1/2 limes

  • 1 cup peeled, diced jicama

  • 1/4cup chopped fresh cilantro

  • 2 tablespoons seeded, minced jalapeño

  • 1/2large red onion, peeled/minced

  • Salt, to taste

Weeknight Flank Steak Pizza

 

Here's something that you can throw together for an easy and super-tasty weeknight meal. 

Ingredients

Marinade

1/2 cup Soy Sauce

2 tbsp lemon juice

1/2 cup Cooking Sherry

3 tbsp Honey

2 tbsp Sesame Oil

2 tbsp Minced Ginger

3 cloves Minced Garlic

1/2 teaspoon Crushed Red Pepper Flakes

1 whole Flank Steak (don’t get the small ones… leftovers. Yes).

(adapted from the Dee Drumond). 

 

Onions

1 Purple onion

1-2 tbsp balsamic vinegar

1-2 tbsp butter

Salt and Pepper

 

Cheeses

1 ball fresh mozzarella

1 small herbed goat cheese

1/2 cup-1 cup shredded mozz

 

Crust

Simple premade pizza crust (like I said... weeknight).

Favorite marinara from a jar (Weeknight again).

 

Directions

First thing, make your marinade for your steak in a larger bowl, cut your steak in half and place in the marinade. Place in the fridge for an hour. 

 

Second go ahead and chop your onion and begin to caramelize it slowly in a pan in butter, add salt and pepper about half way through, and about 2 minutes before you pull them, add the balsamic vinegar. 

 

Third, when youre ready to eat, pan sear your flank steak until its cooked the way you like it. (Medium rare is perfect). 

 

Slice it into reasonable bite-size pieces. 

 

Add your marinara to your crust. 

 

Then your cheeses. 

 

Then your steak. 

 

Cook in the oven at 450 for 5-8 minutes, keeping an eye on the crust and cheeses getting them to your liking.