Pork Belly Tacos

There are a couple tweets you may have noticed on Saturday.

First, I tweeted about a squirrel.  A squirrel ate my garden.  Many of my herbs and my peas were saved, but the spinach and lettuce– devoured by Jerk Squirrels.  Looks like I will rely on local farmers to get some vegetables.  Jerk. Squirrels.  I’m not against wearing your fur (but only specifically yours.)

Then there was the other, odder tweet. I was on a mini-quest for pork belly.  Though I’ve had plenty of bacon in my lifetime, I wasn’t very familiar with uncured bacon aka pork belly.  Apparently it isn’t too popular with my meat guy, so it took a week since he had to look through his private stash.  I love knowing the hands that raised the pigs, chicken, and beef I eat.  When I went to pick up my pork belly, my meat guy was just setting up shop.  He looked at me frantically and said, “This is usually $9.50 a pound, but if you go park my UHAUL, I’ll give it to you for $6.50.”

It was actually only a six passenger van and though I rarely drive, I managed to park it without drama.

I’m still upset about the squirrel but currently my belly is full of delicious pork belly which softens the blow of my anger.

Grab some roasted pork belly.  I put about two pounds in the oven at 325 degrees for an hour plus with some salt and pepper a few days before hand.  It was pre-sliced and the first night I made pork belly sliders.  For the tacos, I warmed it up in a skillet with cumin, chili powder and pepper.  I put some hot refried black beans– just cook a can of black beans (drained) on a very low burner with a tablespoon of butter, a couple tablespoons of water, cilantro, salt, pepper, cumin, and chili powder, crushing and stirring frequently for about twenty minutes.  I added some shredded lettuce and tomatoes.  Warm the tortilla in a hot pan for about ten seconds a side.  Put all the ingredients in and serve!  Nomnomnom!