I basically just used Kenji’s Tacos de Castacán Con Queso recipe. I don’t usually follow recipes directly, but I’d never made confit pork belly before so it was a learning experience. I also made two salsas mentioned in the article—the roasted garlic and habanero one and the one pictured here, which is a puree of dried chiles and fruit juice. The habanero one is *delicious* but doesn’t photograph as well.
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I basically just used Kenji’s Tacos de Castacán Con Queso recipe. I don’t usually follow recipes directly, but I’d never made confit pork belly before so it was a learning experience. I also made two salsas mentioned in the article—the roasted garlic and habanero one and the one pictured here, which is a puree of dried chiles and fruit juice. The habanero one is *delicious* but doesn’t photograph as well.
Yummy