Tacos with Pork Belly Burnt Ends Style with Avocado CreamTacos with Pork Belly Burnt Ends Style with Avocado Cream
Crispy pork belly, caramelized with BBQ sauce, meets creamy avocado and fresh lime – a taco that delights all the senses!
The combination of flavorful meat, velvety avocado cream, and crisp cherry tomatoes makes this recipe the ultimate street food for your barbecue. Prepared on a plancha, it creates a perfect interplay of smoky aromas and freshness. Ideal for anyone who loves BBQ and is looking for new taste experiences.
Ingredients for 14 tacos:
For the pork belly:
500g pork belly with or without rind
2.5 tbsp olive oil
100 ml BBQ sauce
2.5 tbsp BBQ rub
Or homemade:
2 tsp sweet paprika powder
1 tsp garlic powder
1 tsp onion powder
½ tsp cayenne pepper
2 tablespoons brown sugar
2 tsp salt
1 tsp black pepper
For the avocado cream:
2 ripe avocados
2 tbsp lime juice
2 tbsp Greek yogurt
1 clove of garlic
salt and pepper
For the tacos:
14 small corn tortillas
4-5 cherry tomatoes
2 limes
Fresh coriander
Preparation:
The pork belly should be about 4 cm wide so that it can be cut into slices about 1 cm wide.
Mix olive oil with BBQ rub and coat the pork belly with it.
Preheat the griddle to medium-high heat. Meanwhile, prepare the avocado cream: Peel and roughly chop the garlic. Puree the avocados with lime juice, yogurt, and garlic in a blender until smooth, and season with salt and pepper.
Place the pork belly slices on the preheated plancha and slowly fry them carefully on both sides until golden brown and crispy – about 5–6 minutes per side. Towards the end, brush with BBQ sauce and let it caramelize briefly.
Wash the cherry tomatoes and limes, quarter them and set aside.
Briefly warm the tortillas on the plancha. Then spread them with avocado cream, top with a slice of pork belly, a piece of cherry tomato, and coriander. Finally, drizzle with lime juice and serve directly from the plancha.
