Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1.5 pounds of pork belly into 1/2-inch thick strips and place them in a large bowl.

2. 2

   In a blender or food processor, combine 3 chipotle peppers, 2 tablespoons of adobo sauce, 1/4 cup of orange juice, 2 tablespoons of lime juice, 3 minced garlic cloves, 1 teaspoon of cumin, 1 teaspoon of Mexican oregano, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 2 tablespoons of olive oil; blend until the mixture is smooth.

3. 3

   Pour the prepared chipotle adobo marinade over the pork belly strips, ensuring each piece is thoroughly coated; cover the bowl and refrigerate for a minimum of 2 hours, or for best flavor, allow it to marinate overnight.

4. 4

   Preheat your grill to medium-high heat, targeting a temperature around 400°F (200°C), and lightly oil the grill grates to prevent sticking.

5. 5

   Place the marinated pork belly strips onto the hot grill and cook for 4-5 minutes per side until they are nicely charred and cooked through; during the final 8-10 minutes of the pork cooking time, add 1/2 medium fresh pineapple (cored and sliced into rings) to the grill, cooking until prominent grill marks appear and the pineapple is slightly caramelized.

6. 6

   Carefully remove the grilled pork belly and pineapple from the grill, let the pork rest for 5 minutes, then chop the pork belly into bite-sized pieces and cut the grilled pineapple into small chunks; simultaneously, warm 12 small corn tortillas on the grill for approximately 30 seconds per side until pliable.

7. 7

   Assemble the tacos by filling each warm corn tortilla with the chopped chipotle pork belly, grilled pineapple chunks, a generous sprinkle of 1/4 cup finely diced red onion, and 1/4 cup chopped fresh cilantro; serve immediately with lime wedges on the side for an added zest.