Make Rita Cantina’s Braised Prok Tacos featuring a delicious Apple Chili Slaw perfect for the fall season!
- Ingredients:
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- Apple Chili Slaw
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- 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
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- Dressing
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- Cider vinegar
- Brown sugar
- A dash of sea salt
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- Braised Pork
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- Pork belly
- Carrots
- White onions
- Celery
- Garlic cloves
- Gala apples
- Sea salt
- Black peppers
- Chile spice rub / our own blend
- Adobe paste
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- Method:
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- Apple Chilli Slaw
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- Finely dice the serrano chilis, jalapeno chilis, gala apples, white cabbage, red cabbage, red onions, and carrots
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- Dressing
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- Mix the cider vinegar, brown sugar, sea salt in a bowl
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- Braised Pork
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- 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
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- Plating:
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- Garnish the taco with gala apples and chili slaw
- Serve!
