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- For the pork belly:
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 2 Ancho chilies
- 1 teaspoon oregano
- 2 teaspoons salt
- 2 teaspoons black peppercorns
- 4 large cloves garlic
- 2 pound pork belly, skinned and cut into four pieces
- 5 tablespoons extra virgin olive oil, separated
- 2 cups chicken stock
- 2 cups apple juice
- For the pickled onions:
- 3/4 cup apple cider vinegar
- 1 1/2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon black peppercorns
- 1 medium red onion, cut in half and thinly sliced
- For the avocado mayo:
- 1 cup mayonnaise
- 1 ripe avocado
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 2 teaspoons sriracha sauce (more or less to taste)
- 1/2 teaspoon salt
- For the tacos:
- 12 to 14 corn tortillas
- Cilantro leaves
- For the pork belly:
View Full Recipe at Southern Boy Dishes
