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Recipe for pork belly tacos with a mojito cocktail (7/11/19)

Posted: 9:59 AM, Jul 11, 2019
Updated: 2019-07-11 12:31:12-04

Recipe for pork belly tacos with a mojito cocktail, courtesy of "The Cooper"

Mojito
2 oz. Plantation 3 Stars Rum
1 oz. Demerara syrup
1 oz. lime juice
2 lime wedges
6-8 mint sprigs
Muddle, fill with soda, and dry shake in a pint glass. Add fresh mint.

Pork Tacos
3 lbs. pork belly
3 grams dry cure
1 lb. duck fat

Cure the pork tacos in:
20 grams black pepper
6 grams ground cinnamon
2 grams ground cloves
1 gram ground allspice
3 bay leaves (crumbled) for each taco
10 sprigs fresh thyme
50 grams kosher salt
6 grams pink salt

Papaya Slaw
NOTE: The quantities below are for large servings.
2 quarts rice vinegar
2 cups fish sauce
4 cups brown sugar
2 Tbsp. red chili flakes
2 jalapeños (rough chopped)
1 cup kosher salt
2 green papayas (julienned)
2 carrots (julienned)
4 red peppers (julienned)

Spicy Mayonnaise:
2 cups Kewpie Japanese Mayonnaise
3 Tbsp. Gochujang

Assembly of the taco from bottom up:
Warm corn tortillas.
Fill with papaya slaw, just cover the bottom of the tortilla.
Followed by crispy pork belly, topped with mayo.