Pork Belly Tacos!

I get a lot of requests for what to do with fresh pork belly. Because so many of the local processing facilities do not offer curing and smoking belly for bacon, we offer pork belly in slabs. Many customers choose to cure their own bacon, SO delicious! But there are so many other easy options to add to your cooking repertoire! I have recently seen pork belly tacos popping up on many menus, so I thought I’d show y’all how I make them at home.

It starts with a good ole rub down of spices. I went with more sweet/savory for a warming combination with cinnamon, and coriander. But you can go with traditional taco seasonings and more of a blend of cumin and chili powder, if you wish! Make sure you rub into every little crevice and coat it well. Not pictured: rub the belly down with some olive oil after the dry rub to create a wet surface area.

After slow roasting in the oven for a few hours, you’ll have a toasty spice coated belly. Super important: let the belly rest! If you try to cut into now, you’ll lose all the flavorful juices, while burning your hands! So you can do the initial bake the day before (and cool and refrigerate) or make sure you plan in resting time before proceeding! Thinly slice the pork belly and place on a sheet pan. I drizzled it with the juices from the first bake. And they went back in the oven to get crispy!

We served ours on Siete Grain Free Tortillas, pineapple salsa, citrusy red cabbage slaw, and pickled onions and jalapeños. Delicious!

If you want to make a quick, healthy slaw: thinly slice 1/2 head of red cabbage. Add juice of a lime, half the juice of an orange, 1/4 tsp salt, small splash of oil and mix.

Pork Belly Tacos

Ingredients:

~2lb fresh pork belly slab without skin

1 heaping teaspoon of cumin, coriander, smoked paprika, cinnamon, and salt and pepper.

1 TB oil

Tortillas and toppings of choice, pictured here is pineapple salsa, red cabbage slaw, pickled onions and jalapeños, and salsa verde

Directions:

  1. Preheat oven to 300 degrees.
  2. Rub the belly with all the spices. Taking careful consideration to coat all the little crevices and cuts. Rub a bit of oil over everything. Place in a rimmed baking sheet, cover tightly with foil. Roast in the oven for 2 hours. Remove and let cool completely. You can put it in the fridge after cooled or proceed.
  3. Raise or preheat the oven to 400 degrees.
  4. Thinly slice the belly. Arrange slices on a sheet pan, drizzle with any remaining juices and roast in the oven for about 20 minutes, flipping around 10-15 minutes.
  5. Remove from the oven and serve on tacos!

Callywood Pigs! (Part I)

Hey everyone, Farmer B here.  We are quickly approaching processing day for our first ever round of pigs here at the farm, so it seemed like a good a time as any to start back at the beginning or our little porcine experiment and fill you in on everything related to our foray into pork.

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One of our Ossabaw Island Hogs,                      3 months old

This first part of this hog history will focus on the rationale behind raising pigs here at Callywoods and the initial construction.  Part II will touch on the type of pigs we raise, Ossabaw Island Hogs, our daily routines, and what we have learned through the process.  Part III will get to the meat of the matter: processing, consumption, and looking into the future as we take our next steps into the second generation of Callywood pork production.

A couple years ago, after many discussions about our progression in livestock beyond our lovely egg-laying flock, we decided that raising pigs for meat was the best choice for us.  We originally thought it would be dairy goats, as we crave fresh, local milk, but several factors occurred to us that made us change direction towards the other white meat:

  • We don’t have much proper pasture land.  Yes, goats aren’t exactly grazers like cows or sheep, but it didn’t seem ideal to have goats living on dirt (ie, mud)
  • Goats are a handful, require substantial fencing, and daily (if not twice daily) milking when kept as regular dairy animals.  This livestock conversation coincided with the then pending arrival of Farm Baby, and the huge time commitment with dairy goats didn’t exactly seem to jive with our soon to be changing energy & sleep patterns
  • We had recently discovered a fantastic local source of raw milk in the neighborhood, Harmony Diary and no longer had as urgent a need of milk source.  (Sidenote: we are fortunate enough in SC to be able to legally buy raw milk from local sources, a “luxury” that not all states afford their citizens…more on that in a future post)
  • We love pork!  It’s probably our favorite meat:  pulled pork, grilled tenderloin, carnitas, homemade sausage, smoked bacon…

We selected the location on the farm for our pigs between two small creeks where a section of land was naturally bounded in creating a small peninsula that we affectionately call the “Pig Pen” for short.  Yep, that’s the kind of clever stuff that keeps us going around here.  I opted for electric fencing.  It has worked wonderfully.  More on the details of our adventure of “training” the pigs to the electric fence in the next part of this discussion, but suffice to say that after a very rocky start to pig fencing, we haven’t had a single issue of note.  Our pigs are happy and healthy in their electric enclosure.  I use a DC powered charger run off a deep cycle marine battery.  It lasts 3-4 weeks on a charge depending on how often the pigs decide to bury the lowest of the 4 lines in mud while rooting.

Fence Charger & Battery by creek

For housing, I utilized a tradition “pig ark” design that is more popular in Europe, especially in the UK.  A separate floor and roof section make for easy cleaning and somewhat easier moving when need be.

Arc & Base

The roof fits directly over the floor for a seamless pig house!
The roof fits directly over the floor for a seamless pig house!

This particular 6’x8′ design is said to be ideal for 3-4 adult hogs or a mother and her litter of piglets.  So far I have no reason to disagree with that.  Our 3 adult pigs have plenty of room in the ark with ample wiggle room.

Base in Arc Side view

I used heavy duty flashing for the roof material with waterproof screws/washers to keep things high and dry.  It’s not as ideal as galvanized or aluminum would have been, but that’s very difficult and expensive to have set to this specific of a curved roofline, so I did what we do best around the farm and improvised!

Waterproof stain on exterior wood surfaces

Here is the final look at the Pig Ark in its home in the Pig Pen, surrounded by the electric fence (notice how wonderfully low profile and aesthetically simple the electric fence is).  You can see one small creek in the foreground and can picture the other creek behind coming from the pond dam in the background.

Finished Arc in Yard

All that’s left is to supply our new pig home with little porkers!  Stay tuned for Part II in this discussion when we learn about Ossabaw Island Hogs, bring our new piglets home, see them promptly escape and then return after a very stressful week on the farm, learn about their routine, and even see the pigs teach their naive farmers a thing or two along the way.