Pork Belly Tacos with Apple Guacamole

INGREDIENTS

  • 3 ripe medium-large avocados
  • 2-3 fresh hot green chile (such as serrano or jalapeño), stemmed and roughly chopped into small pieces (divided use)
  • 1/4 cup (loosely packed) chopped fresh cilantro (divided use)
  • 2 medium apples (a crisp-texture one like Granny Smith works good here), peeled, cored and cut into ¼-inch pieces
  • 1 tablespoon lime juice
  • 8 ounces cooked pork belly (I like the kind available at Trader Joe's), sliced about 1/4-inch thick
  • 1/2 cup Roasted Tomatillo Salsa for serving
  • 12 warm corn tortillas

INSTRUCTIONS

One at a time, run a knife down through each avocado, starting at the top, until you reach the pit; continue cutting around the pit until you reach the point you started.

Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into a large bowl with half of the chiles and half of the cilantro.  Mash coarsely with the back of a spoon or an old-fashioned potato masher. Fold in the apples. Season with salt (usually about a teaspoon) and lime juice.

Set a large cast iron skillet over medium-high heat. Sear one side of the belly for 2-3 minutes. Flip, then add the remaining half of the chiles and cilantro to the pan. Sear for another 2-3 minutes.

Build your tacos by placing seared pork belly on a warm corn tortilla and garnishing with apple guacamole, salsa and cilantro.