Pork Belly Tacos

After spending a long weekend in Nashville eating tacos with my best friend, it was only natural to follow up the trip with pork belly tacos.  Strolling through Costco one afternoon, I was inspired.  A package of pork belly, for this beginner, that just needed a quick kiss of heat was all I needed to get my inspiration juices flowing.

The night before the big day, I was going to create these tacos and I needed a night to relish in how they would be assembled.  I quickly googled "how to pickle onions".  Seems that any great taco includes a pickled food... Pickled onions were easy enough and added that extra element of acidity to bring this taco to the next level.

The day of, I sat through work anticipating this meal.  Calculating just how long I would let the heat touch the skin of the pork belly and just what ratios I would include in my lime sour cream.  Oh baby, when I got home I was ecstatic!  That pork belly went in and I began toasting my corn tortillas salivating at the thought of my overnight pickled red onions...

I whipped up my lime sour cream using the obvious, lime juice, sour cream, and a hint of cumin.  I did not even bother to chop up the finishing touch of cilantro. I assembled and I devoured...  This pork belly taco had my heart... and my stomach.

Until next time, I have this inclination to recreate a chimichurri steak taco from a local restaurant...  Stay tuned!!