With Homemade Pico de Gallo and Cilantro-Lime Rice
Prep & Cook Time:20-30 min.
Cook Within:6 days
A note about serious food allergies
Pork belly is already a perfectly rich cut of meat. Slow braising takes it to a whole new level by making it melt-in-your-mouth tender and moist, and we save you the time and trouble by braising it for you (a term also known as "Sous Vide"). When wrapped in warm corn tortillas and accented by homemade pico de gallo (the acidity of the lime plays beautifully against the silky pork belly), you've got taco perfection.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Prepare the Ingredients
Throughly rinse produce and pat dry. Dice tomato. Coarsely chop chives and cilantro. Remove stem, seeds and membrane (spiny white innards) from jalapeño and dice the rest. Coarsely chop garlic. Slice lime in half. Peel red onion and dice.
Cook the Rice
Bring a medium pot with 2 cups of water to a boil. Once boiling, add the rice, cover, and cook for 12-15 minutes over medium-low heat. Once all water is absorbed, fluff rice, add half the cilantro, juice of half the lime to taste, and season with a pinch of salt and pepper. Keep warm until ready to serve.
Prepare the Pico de Gallo
In a large mixing bowl combine the tomato, half of the chives (reserving the other half for garnish), jalapeño, garlic, red onion to taste, remaining cilantro, and juice of the other lime half. Mix together and add salt to taste. Cover and place Pico de Gallo in refrigerator to chill before serving.
Cook the Pork Belly
Heat 1 tsp. olive oil in a medium pan over medium-high heat. Season pork belly with a pinch of salt and pepper and place in the pan. Cook on each side for 5 - 6 minutes, or until skin is golden brown and crispy. Pork belly should be warm throughout. Allow pork belly to rest for 5 minutes and then slice into ¼" thick pieces.
Plate the Dish
In a medium pan, warm the corn tortillas until tender and foldable. Place slices of pork belly atop the tortillas. Top with homemade Pico de Gallo. Garnish with remaining chives.
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