Pork Belly Tacos with Hibiscus Mole
Pork belly is cooked and tenderized in a white wine broth, then drenched in Hibiscus Mole flavored with ancho, pasilla, and morita chilies, sweetened with prunes, raisins, apple, and plantain.
- 2 pounds (900 g) pork belly
- ½ cup (120 ml) white wine
- 4 cups (960 ml) chicken broth
- ½ (65 g) medium onion, halved
- 2 small garlic clove, peeled
- 1 bay leaf
- 1 Tablespoon whole black peppercorns
- ½ cup (55 g) celery, diced
- 1 teaspoon (3 g) salt, optional
- ½ cup (20 g) fresh cilantro leaves, packed
- hibiscus mole see recipe
- 4 tortillas
- fresh cilantro leaves, for garnish
- crushed peanuts for garnish
- jicama julienned for garnish
- Preheat oven to 90°C (200°F).
- In a dutch oven, sear pork belly on both sides.
- Add white wine, chicken stock, onion, garlic, bay leaf, peppercorn, celery, salt, and cilantro to the pot and bring to a boil.
- Cover and cook in preheated oven for 8 hours.
- Remove pork belly from broth and cool in refrigerator.
- Heat a sauté pan and sear pork belly on all sides until golden brown. Pour mole sauce over top and heat through.
- To serve, top tortillas with pork belly and sauce. Garnish with cilantro, peanuts, and jicama.
- Place lard into a medium saucepan and heat. Fry each of the following ingredients individually and set aside to cool: garlic, shallots, onion, apple, prunes, raisins, almonds, plantain, and corn tortilla.
- Place all ingredients into the Vitamix container in the order listed and secure lid.
- Select Variable 1.
- Switch machine to start and slowly increase speed to Variable 10, then to High.
- Blend for 1 minute.
- Pour sauce into a large pot and bring to a boil. Reduce heat and allow to simmer for 30 minutes.