SMOKED PORK BELLY STREET TACOS
Napa Slaw with Agave Jalapeno Dressing and Blueberry Barbecue Sauce

Smoked Pork Belly
1lb. pork belly
1-2 Tbsp mild chili powder
1 Tbsp granulated garlic
salt and pepper

Prepare a smoker as directed. Season all sides of the pork belly with the chili powder, granulated garlic, salt and pepper. Place in the smoker and cook until the pork is dark brown and much or the fat is rendered, about 50-60 minutes. Remove and let cool, then cut in to ¼ inch cubes. Can be served hot or cold.

Blueberry Barbecue Sauce
1 cup blueberries, fresh or frozen
1 cup apple cider vinegar
1 cup dark brown sugar
¼ cup tomato sauce
2 Tbsp tomato paste
1 tsp granulated garlic
1 tsp onion salt     
1 tsp celery seeds     
1 tsp dry mustard     
1 tsp Worcestershire sauce   
1 to 2 canned chipotle peppers, finely minced or 1 Tbsp. chipotle powder

Combine all ingredients in a medium sized pot and place over medium heat. Simmer for about 8 to 10 minutes. Transfer to a blender and purée until smooth. Can be served hot, cold or room temperature. Makes about 2 ½ cups.

Napa Slaw with Agave-Jalapeno Dressing
½ head small Napa cabbage, shredded
¼ cup rice wine vinegar
¼ cup avocado oil
salt and black pepper to taste
1 lime, juiced
1 Tbsp agave nectar
1-2 jalapenos, stemmed, seeded and minced

 Combine all ingredients in a large mixing bowl. Taste and adjust the seasonings. Keep cold until ready to serve. Makes about 1 quart.  

To Assemble
1 dozen 4’ corn tortillas

Heat tortillas, two at a time, on a hot, dry skillet or cast-iron pan. Remove and place about 2 oz. of the Smoked Pork Belly into each pair of tortillas. Top with a spoonful of the Blueberry Barbecue Sauce and a ¼ cup of the Napa Slaw. Makes 6 tacos

CORN AND BLACK BEAN RELISH

Corn and Black Bean Relish
3-4 Tbsp oz olive oil
2 assorted colored bell peppers, diced                
1 Anaheim pepper, seeded and diced                             
1 yellow onion, diced                                              
2 cloves garlic, minced                                                    
1 14 oz. can black beans, drained and rinsed                             
1 cup corn kernels, fresh or frozen
1-2 Tbsp chili powder
1-2 Tbsp lime juice
salt and pepper, to taste

In a large sauté pan, add 1 tablespoon olive oil and bring to high heat. Add the peppers, onions and garlic and sauté until softened, approximately 2 minutes. Transfer to a large mixing bowl. Add the black beans and corn and mix thoroughly. Add the chili powder, lime juice and salt and pepper and mix. Add the remaining olive oil and toss well. Move all ingredients back to the sauté pan and heat the relish over medium heat until warmed through. Reduce heat to low and cover until ready to serve.

SHOPPING LIST

PRODUCE AND FRESH HERBS
1 cup blueberries, fresh or frozen
1 small head Napa cabbage
3 limes
2 jalapenos
1 Anaheim pepper
2 bell peppers, any color
1 yellow onion
1 head garlic
1 cup corn kernels, fresh or frozen

PROTEIN
1 lb. pork belly

GROCERIES AND STAPLES 
Mild chili powder
Salt
Pepper
Granulated garlic
Apple cider vinegar
Dark brown sugar
1 small can tomato sauce
Tomato paste
Onion salt
Celery seeds
Dry mustard
Worcestershire sauce
1 small can chipotle peppers
Rice wine vinegar
Avocado oil
Agave Nectar
1 dozen 4’ corn tortillas
Olive oil
1 14 oz. can black beans

SPECIAL EQUIPMENT
Smoker
Blender