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Grilled Arrachera Pork Belly Tacos with Peppers

BBQ Brian, House of Q
Print Recipe Pin Recipe
Course dinner, Main Dish, Snack
Cuisine Mexican

Ingredients
  

  • 2 lb Johnston’s pork belly butterflied to1/4-inch thick pieces
  • 6 limes juiced
  • 100 g achiote paste or powder (available in many grocery stores or

    Latino markets)

  • 1 Tbsp seasoning salt
  • 1 Tbsp cumin ground
  • 3 Tbsp oregano dried
  • 3 Tbsp House of Q Competition Beef

    Rub

  • 1 can beer (Mexican style lager works great!)
  • 3-4 Poblano peppers
  • 3-4 Anaheim peppers
  • 1-2 Anaheim peppers halved and peeled
  • 2-3 Tbsp olive oil
  • 1-2 Tbsp salt
  • 8-12 corn tortillas toasted, kept warmed
  • Cotija or Gueso Fresco, as desired

Instructions
 

  • In a blender, mix the lime juice and achiote paste. Once mixed, add the
    seasoning salt, cumin, oregano, the Competition Beef Rub, and can of beer.
    Pulse to mix.
  • Place the pork belly in a zip-top bag and pour in the marinade. Ensure
    all pieces of meat are coated with the red-coloured, tangy mixture.
    Refrigerate for a few hours or overnight.
  • Prepare your grill for direct grilling. Coat the peppers and onions with oil and
    season with salt. Sear over direct heat until they start to soften. Remove
    from the heat and set aside.
  • Continue cooking the onion until it is fairly soft and charred, remove it from
    the heat and place with the peppers.
  • Slice the peppers in half lengthwise and remove the stem and seeds. Slice
    both the peppers and onion into bite size pieces. Mix all the vegetables
    together and keep warm.
  • Remove the pork pieces from the marinade and return to the grill. Sear over
    high heat to char the surface of the meat. Turn over to sear the other side.
    Once all the pieces are cooked, let them rest for 5-10 minutes.
  • On a cutting board, slice the steaks into thin strips across the grain so the
    fibres are really short (about 1/4-inch thick).
  • To assemble the tacos, place two or three strips of pork on the tortilla then
    add some of the vegetables and Cotija or Gueso Fresco as desired. Serve
    with a drizzle of House of Q Backyard Classic BBQ Sauce.

Notes

BBQ Brian, House of Q
Keyword Arrachera, BBQ, BC Pork, Pork belly, Pork belly tacos, Tacos