Pork Belly and Potatoes over a red chili sauce.

This reminds me of the tacos de panza in Chicago and I wanted to share the recipe with you. If I had a restaurant this would go on the menu 🤤

Thank you for stopping by!

Pork Belly with potatoes over a red chili sauce, dressed with cotija, avocado, cilantro and lime.

Condensed recipe:
Get 1lb pork belly, skin on.
One small can each of hatch chili, chipotle peppers and (14oz) crushed tomatoes.
Half an onion
Half a head of garlic
Limes cilantro
1 cup chicken stock
Cotija
Avocado
One large Idaho potato

Pork: Oven to 350 degrees. Oil that pork just a smidge and salt it heavily (coarse salt, 1.25 tbsp) cook it first skin side down for 45 minutes, then flip and cook until brown and look like carnitas. I bath the pork frequently in the fat. Set aside when done, do not wash the pan (Tip: scrape pan and put the bits into the chili sauce when you’re blending)

Potato: cut into cubes and cook on super low in a skillet with a little oil and salt. Toss every 5-10 minutes. It should take 60 minutes to cook the potatoes so go low and slow here. Throw some of the grease from the pork inside as they roast.
If you cook low they can get crispy like you fried them. They should sound hallow when you shake the skillet, then you know they’re done.

Chili sauce: combine chipotle, onion, batch chili, garlic, pork pan drippings and tomato in a pot and cook on medium high heat to combine flavors. Salt the sauce if you want. Add 1 cup chicken stock. After 20 minutes remove and blend with whatever equipment you have to make a smooth sauce. I blend for around 3 minutes to make sure it’s smooth.

To assemble: cut pork into pieces that look like the potato cubes. Combine in a large skillet and reheat on high to heat them up again. Set aside in a bowl. Heat chili sauce in a pot and get hot, slowly pour portions of sauce onto plates in the center so the sauce distributes as a nice circle. Put potato and pork on top of sauce, distribute nicely with chef touch. Top whole plate with cilantro and cotija. Cut up avocado and place on edge of sauce. Squeeze limes.

Buen provecho!