Coffee Rubbed Roasted Pork Belly Tacos
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 tablespoon ground coffee
1 tablespoon chipotle chili powder (grind dried chile in coffee grinder till a fine powder)
1 teaspoon chili de arbol powder
2 teaspoons paprika
1 teaspoon cumin, toasted and ground
1 teaspoon coriander, toasted and ground
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1 2-3 pound pork belly, boneless, skin patted dry and scored
12 small corn tortillas
2 cups grilled pineapple salsa
1 cup Mexican pickled red onions
1/2 cup queso fresco (or feta)
1/4 cup cilantro
Mix the coffee, chili powders, paprika, cumin, coriander, brown sugar, oregano, salt and pepper and rub it all over the pork.
Place the pork into an roasting pan and roast in a preheated 400F oven for 30 minutes, reduce the heat to 350F and roast for another hour.
Remove from oven and let rest for 10 minutes before slicing.
Slice, assemble tacos and enjoy.