Simple Way to Prepare Super Quick Homemade Lechon Tacos

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, How to Prepare Quick Lechon Tacos. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Lechon Tacos, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Lechon Tacos delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must prepare a few components. You can cook Lechon Tacos using 18 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Make ready to make Lechon Tacos:

1. For the pork
2. 2 lbs pork belly
3. 6 cups water
4. 1/2 cup soysauce
5. 4 bay leaves
6. 1 head garlic, cloves seperated but skin on
7. 1 tbsp peppercorn
8. 1 tbsp coconut oil
9. For the quick pickle atchara
10. 1/2 cup cabbage, shredded
11. 1/2 cup carrots, shredded
12. 1/2 red onion, thinly sliced
13. 2 tsp sugar
14. to taste salt
15. For the rest
16. Sour cream to serve
17. Fresh chopped cilantro
18. Corn Tortilla

Steps to make Lechon Tacos

1. In a large pot, add water, pork belly, bay leaves, garlic, soysauce and black pepper. Bring to a boil and then lower the heat to simmer for 1 hour or until the meat is tender.
2. Placed cook pork belly on a tray with a rack and pat dry. Allow to cool and chill in the fridge for at least 2 hrs or overnight.
3. Meanwhile, make the pickle combine all ingredients in a bowl, transfer to a jar, and chill in fridge.
4. Slice the skin down the middle. Brush all over with soy sauce. Then rub coconut oil all over. Bake at 400°F until the skin is crispy and crackly.
5. To serve, slice lechon into bite-sized pieces and place on top of corn tortillas with the atchara, cream, and cilantro.

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