Pork Belly
Adobo Tacos
By Chef Andrew Hunter
Ingredients
2 Lypid™ Plant-Based Smoked Pork Belly Slices, cut in “lardons”
2 Tbsp Oil (olive, vegetable or olive-canola blend)
2 Tbsp Red adobo or enchilada sauce
2 - 6” Corn tortillas
4 Tbsp Guacamole
2 Tbsp White onion, minced
2 Tbsp Fresh cilantro, minced
2 Lime wedges
Method
1. Cut each Lypid™ Plant-Based Smoked Pork Belly Slice crosswise into 6 – ½” strips, or “lardons.”
2. Place on a hot griddle set between 450 °F to 500 °F and drizzle with oil. Brown the lardons for 1 minute, turn over and brown for another 1 minute. Cook lardons to a deep golden color.
3. Heat tortillas on griddle. Spread half guacamole in a strip across the center of each tortilla.
4. Arrange 6 lardons across guacamole on each tortilla, and sprinkle evenly with onion and cilantro.
5. Serve with lime wedges.