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Green Chile and Pickled Red Onion Pork Tacos

you can use either pork center cut loin or pork belly with this recipe. We used the pork center cut loin. The following is a recipe for a 5 serving dinner or lunch.

2 Pounds of pork center cut loin or pork belly
½ a cup of paprika (or more… This will be used as the pork rub)
3 tbsp. of Himalayan salt or kosher salt
1 cup of chopped or hand full of cilantro
4 diced jalapeños
2 tbsp. of minced garlic
½ of pickled red onion (Note: we pickled our red onion overnight in red wine vinegar)
½ cup of green chile sauce
1 ¼ cup of Kirin Ichiban beer or a lager beer of your choice
1 cup of beer broth
10 or 12 flour or corn tortillas
Puncture the meat all around with a knife, Salt the pork loin cover and leave in the fridge for an hour. After about an hour rub the pork loin in paprika and a little bit of more salt, add the diced jalapeños, hand full of chopped cilantro, minced garlic, pour the beer and beef broth, cover with aluminum foil and broil at 350 F for 1 hour 45 minutes. Pull out from the oven and let it rest covered for about 20 minutes. Cut the pork loin in thick slices and seared on a skillet or frying pan with a table spoon of virgin olive oil. Cut the pork loin in a few pieces put on a flour tortilla, pour a table spoon of the green chile sauce over the pork, add pickled red onion and garnish with cilantro.

Serve with a side of charra or refried beans and for drink a Kirin Ichiban beer, pinner IPA, lager beer of your choice and or a grand marnier margarita.

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