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.