Pasilla Chile Pork Belly Tacos with Peruvian Bean Purée and Pineapple, Cucumber, and Red Onion Slaw

Name: Pasilla Chile Pork Belly Tacos with Peruvian Bean Purée and Pineapple, Cucumber, and Red Onion Slaw
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.5 lb pork belly, cubed; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 oz dried pasilla chiles; 4 cloves garlic; 1 1/4 cups white onion; 10 1/2 oz Roma tomatoes; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp grated piloncillo; 1 tbsp apple cider vinegar; 2 cups cooked Peruvian beans; 1/2 cup bean broth or water; 1 tbsp lard or oil; 1 1/2 cups fresh pineapple; 1 1/4 cups cucumber; 2/3 cup red onion; 1/2 cup fresh cilantro; 2 tbsp lime juice; 1 tbsp olive oil; 12 tortillas corn tortillas; 2 oz crumbled queso fresco

An original Mexican-inspired recipe featuring crisp-edged pork belly glazed in a pasilla chile sauce, served on corn tortillas with silky Peruvian bean purée and a fresh pineapple, cucumber, and red onion slaw. Each bite balances smoky, sweet, tangy, and herbal notes.

30 minPrep

75 minCook

105 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g pork belly, cubed (skinless, 1-inch cubes)
8 g salt (divided)
2 g black pepper (freshly ground)
20 g dried pasilla chiles (stemmed and seeded)
12 g garlic (2 cloves for sauce and 2 for beans)
180 g white onion (divided; for sauce and beans)
300 g Roma tomatoes (halved)
2 g ground cumin
1 g dried oregano
12 g grated piloncillo (or dark brown sugar)
15 ml apple cider vinegar
420 g cooked Peruvian beans (drained, with a little cooking liquid reserved)
120 ml bean broth or water (approximate, to adjust texture)
15 ml lard or oil (for the beans)
200 g fresh pineapple (small dice)
180 g cucumber (thin half-moons)
80 g red onion (thinly sliced)
15 g fresh cilantro (chopped)
30 ml lime juice (freshly squeezed)
15 ml olive oil (for the slaw)
12 unit corn tortillas (small)
60 g crumbled queso fresco (for serving)

Nutrition facts

per serving

780 kcal

Calories

24 g

Protein

39 g

Carbs

58 g

Fat

8 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Season the pork belly with 4 g (3/4 tsp) salt and the black pepper.
2
Arrange the pork belly on a sheet pan or oven-safe skillet in a single layer. Roast for 35 to 40 minutes at 220°C / 425°F, turning halfway through, until deeply browned and the fat has rendered.
3
Meanwhile, heat a comal or skillet over medium heat. Toast the dried pasilla chiles for 10 to 15 seconds per side, being careful not to burn them. Transfer to a bowl of hot water and soak for 10 minutes.
4
On the same comal, roast the Roma tomatoes, 60 g (about 1/3 cup) of the white onion, and 2 garlic cloves over medium heat for 8 to 10 minutes, turning as needed, until charred in spots and softened.
5
Blend the soaked chiles with the roasted tomatoes, roasted onion, roasted garlic, cumin, oregano, piloncillo, apple cider vinegar, and 60 ml (1/4 cup) water until smooth.
6
Heat a large skillet over medium heat and pour in the sauce. Cook for 6 to 8 minutes, stirring occasionally, until slightly thickened. Taste and adjust with 2 g (1/4 tsp) salt.
7
For the bean purée, heat the lard or oil in a saucepan over medium heat. Add 120 g (about 3/4 cup) chopped white onion and 2 chopped garlic cloves; sauté for 4 to 5 minutes until softened.
8
Add the cooked Peruvian beans, 2 g (1/4 tsp) salt, and the bean broth or water. Cook for 5 minutes. Then mash or blend until thick and silky; keep warm over low heat.
9
In a bowl, combine the pineapple, cucumber, red onion, cilantro, lime juice, olive oil, and the remaining salt. Toss well and let stand for 10 minutes so the slaw lightly marinates.
10
When the pork belly is done, carefully transfer it to the skillet with the pasilla sauce. Toss over medium heat for 3 to 4 minutes until all the pieces are evenly glazed.
11
Warm the corn tortillas on a comal over medium heat for 30 to 45 seconds per side, or wrap them in foil and heat for 5 minutes in the oven at 180°C / 350°F.
12
To serve, spread a little bean purée on each tortilla, add the pasilla pork belly, finish with the pineapple-cucumber slaw, and sprinkle queso fresco on top.

Chef tips

If you want extra crisp pork belly, place it under the broiler for 2 to 3 minutes at the end, watching closely so it does not burn. The pasilla sauce can be made a day ahead.

Substitutions

You can substitute Peruvian beans with pinto beans. If you cannot find piloncillo, use dark brown sugar. Queso fresco can be replaced with mild cotija, though it will taste saltier.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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