Pork Belly Tostadas

Our friends at Campo Grande recently sent us a box of beautiful Iberico Pork products. 

I don’t think I understood how big of a treat this was until we finally had a chance to make these Iberico Pork Belly Tostadas - and now I know exactly why they refer to these beautiful products as the Wagyu of Pork. 

Tender, flavorful and delicious - I’ve literally never tasted anything like this.

Thank you so so much, Campo Grande. 
Eeee!

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here’s what you’ll need

• Iberico pork belly

• 2 tbsp brown sugar

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• tostada shells

• refried black beans

• jalapeno, thinly sliced

• cilantro

• avocado, sliced

• cotija cheese

• eggs

• radishes, thinly sliced

• limes

• Sriracha

• extra virgin olive oil

• salt

• pepper

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here’s what you’ll need to do

Preheat oven to 400 degrees.

Thoroughly rub pork belly with extra virgin olive oil, paprika, cumin, garlic powder, onion powder, brown sugar, salt and pepper. 

Sear each side of the pork belly in a saute pan over medium heat until crisp(ish) and flavorful (about 3 minutes per side).

Remove from heat and lay on a sheet tray to continue cooking in the oven until tender with an internal temperature of 160 degrees.

Allow pork to rest before cutting into bite-sized cubes.

Now it’s time to build your tostada by covering your shell with a generous helping of warm refried black beans, jalapeño slices, cilantro leaves, avocado, pork belly cubes, cotija cheese, an over easy egg, a drizzle of Sriracha and sprinkling of radishes.

Dig in and enjoy!