Rita Cantina’s Braised Pork Taco Recipe

Make Rita Cantina’s Braised Prok Tacos featuring a delicious Apple Chili Slaw perfect for the fall season!

• 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

• Method: 

• • Apple Chilli Slaw

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

• • Dressing

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

• • Braised Pork

• • • For the pork seasoning add Sea salt, black peppers, chile spice rub, and adobe paste in a bowl and mix
    • Spread the pork seasoning liberally over pork belly
    • Braise the vegetables (carrots, White onions, Celery, Garlic cloves, Gala apples) in a roasting pan  
    • Place the pork belly over the veg and apples and pour chicken stock 1/2 way up the pan 
    • Start the pork in a 475 degree oven until brown then lower to 225, cover tightly with foil and slow cook for 4 hours 
    • Remove from pan and cool 
    • Reduce liquid and skim off fat 
    • Purée 1/2 the veg and put back in sauce to thicken enough to coat the back of a wooden spoon 
    • Slice the pork and dress with the sauce and place it in a warm tortilla

• Plating: 

• • Garnish the taco with gala apples and chili slaw  
  • Serve!