From the episode, “Taking Ownership in Vegas”

SERVES 4

YOU’LL NEED

FOR THE PINEAPPLE SALSA
½ cup white onion, medium diced
1 clove garlic, minced
1 ½ cups fresh pineapple, diced
Juice of 1 lime
2 tbsp fresh cilantro, chopped
2 tbsp honey
½ tsp adobo spice
Kosher salt and black pepper, to taste

FOR THE PORK BELLY TACOS
2 tbsp grapeseed oil
2 lbs cured (un-smoked) pork belly slab, large diced
2 tbsp chopped canned chipotle peppers in adobo sauce
1 cup fresh pineapple, diced
¾ cup sweet & sour sauce
Juice of 1 lime
Kosher salt and black pepper, to taste
12 flour tortillas
1 cup store-bought pork rinds or chicharrons, rough chopped

MAKE IT

PINEAPPLE SALSA
1) In a mixing bowl, toss together the onion, garlic, pineapple, lime juice, cilantro, and honey. Season with the adobo spice, salt, and pepper.

PORK BELLY TACOS
1) In a large sauté pan over medium heat, heat the grapeseed oil and add the cured pork belly. Render, stir and allow the pork belly to cook and crisp on all sides for 4 to 5 minutes.
2) Next, add the canned chipotle peppers in adobo sauce, pineapple, sweet & sour sauce, and lime juice. Season with salt and pepper, to taste.
3) Place the flour tortillas in a dry sauté pan over medium heat and toast on both sides for 10 seconds to warm.
4) Top the warm tortillas with the crispy pork belly mixture. Top the crispy pork belly with the pineapple salsa and pork rinds for garnish and serve.