Pork belly tacos

Ingredients

Braised pork belly

• 2.2 lb 1 kg fresh Quebec pork belly, boneless and skinless
• 1 tbsp. 15 ml vegetable oil
• 1 large white onion, chopped
• 5 cloves garlic, minced
• 1 tbsp. 15 ml chili powder
• 2 tsp. 10 ml ground cumin
• 2 tsp. 10 ml dried oregano
• 1 bottle (341 mL) blonde beer
• 1 orange, juiced
• 2 limes, juiced
• 1 tbsp. 15 ml Quebec honey or maple syrup
• 1/2 cup 125 ml fresh cilantro with stems, finely chopped
• Salt and freshly ground pepper, to taste
• 12 corn tortillas, 13–15 cm (5–6 in.) in diameter (or crispy or soft taco shells)

Pickled onion

• 1/3 cup 80 ml white vinegar
• 1/3 cup 80 ml cold water
• 4 tsp. 20 ml sugar
• 1/2 tsp. 2,5 ml salt
• 1 red onion, sliced into thin wedges

Pico de gallo

• 3 Italian tomatoes, diced
• 1 small white onion, finely diced
• 1/2 jalapeño pepper, seeded and finely chopped
• 1 lime, juiced
• 1 tbsp. 15 ml olive oil

Toppings

• Sour cream
• Queso fresco or feta cheese, crumbled
• Fresh cilantro sprigs
• Your choice of hot sauce
• Lime wedges