Weekly Recipe: Braised Pork Tacos By Rita Cantina

Who said tacos were only for Tuesday? Spice up your life and turn any day of the week into a fiesta with this braised pork taco recipe from Rita Cantina.

The Springs, NY, restaurant loves to bring dishes packed with flavor to guests, offering modern takes on Mexican favorites, including ceviche, Oaxacan frind chicken, grilled Mexican street corn, tons of tequila and mezcal options, and these tasty treats.

See also: 19 Of The Best Mexican Restaurants Across the U.S.

Lucky for us, executive chef Eric Miller is ready to share his magical recipe with the world, so we can enjoy Rita Cantina braised pork tacos anywhere in our own homes, anywhere there’s a kitchen.

This recipe walks you through a few steps, including how to make the special apple chili slaw, a sweet-and-savory dressing, and the braised pork with garlic and gala apples. We’re pretty sure your friends and family will be coming back for seconds and thirds, so go ahead and make a as much as you want.

Braised Pork Tacos Recipe

Ingredients:

Apple Chili Slaw

• Gala apples
• Finely cut serrano chilis
• Finely cut jalapeno chilis
• Finely cut white cabbage
• Finely cut red cabbage
• Finely cut red onions
• Finely cut carrots

Dressing

• Cider vinegar
• Brown sugar
• A dash of sea salt

Braised Pork

• Pork belly
• Carrots
• White onions
• Celery
• Garlic cloves
• Gala apples
• Sea salt
• Black peppers
• Chile spice rub / our own blend
• Adobe paste

Directions:

Apple Chili Slaw

1. Finely dice the serrano chilis, jalapeno chilis, gala apples, white cabbage, red cabbage, red onions and carrots

Dressing

1. Mix the cider vinegar, brown sugar, sea salt in a bowl.

Braised Pork

1. For the pork seasoning add sea salt, black peppers, chile spice rub and adobe paste in a bowl and mix.
2. Spread the pork seasoning liberally over the pork belly.
3. Braise the vegetables (carrots, white onions, celery, garlic cloves and gala apples) in a roasting pan.
4. Place the pork belly over the vegetables and apples, and pour chicken stock half way up the pan.
5. Start the pork in a 475-degree oven until brown, then lower the heat to 225. Cover tightly with foil, and slow cook for 4 hours.
6. Remove from the pan and cool.
7. Reduce liquid and skim off fat.
8. Purée half the vegetables and put them back in the sauce to thicken, enough to coat the back of a wooden spoon.
9. Slice the pork, dress with the sauce and place it in a warm tortilla.

Plating

1. Garnish the tacos with gala apples and chili slaw.
2. Serve!

Visit Rita Cantina in New York and online for more deliciously modern Mexican dishes and inspiration.