Fun food factoid: Pork belly is the cut used to make bacon. But it’s also an indulgent (and affordable) cut to braise and then sear for these tacos. Ask the butcher for a meaty cut of pork belly with a nice fat cap.

 Make-Ahead Tip: Braise the pork up to 2 days ahead, remove from pan, cool and refrigerate. Let it come to room temperature before searing it in a skillet when you’re ready to serve.

Prep time: 30 min | Cook time: 2 hrs, 15 min

1 cup chicken broth

2 Tbsp brown sugar

2 tsp kosher salt, plus more to taste

2 chipotle chiles, canned in adobo sauce

2 garlic cloves

½ small onion, coarsely chopped

1½ pounds pork belly

1½ cups shaved purple cabbage

2 limes, divided

Pinch of granulated sugar

2 Tbsp canola oil

1 package Non-GMO Hand Made Style White Corn & Wheat, Street Taco Size, warmed

Cilantro, for garnish

Hot sauce, for serving

Preheat oven to 275°F.

Combine first 6 ingredients in a blender or food processor. Process until smooth. Pour into a saucepan or Dutch oven. Bring to a boil over medium-high heat. Cut pork belly crosswise into 3 large chunks. Add to pan, fat side up, cover and transfer to oven. Bake 2 hours or until pork is very tender, turning halfway through. Transfer pork to a plate and set aside.

Combine cabbage, juice of ½ lime and a pinch of sugar and salt. Let stand while searing pork. Cut remaining 1½ limes into wedges and set aside.

Heat oil a large cast-iron skillet over medium-high heat. Pat pork belly dry. Add to pan, fat side down. Reduce heat to medium and cook 10-12 minutes or until skin is golden and crispy, turning to brown on all sides. Transfer to a cutting board and slice across the grain.

To assemble tacos, lay warmed tortillas on a clean work surface. Top evenly with sliced pork belly. Garnish with cabbage, cilantro and hot sauce. Serve with lime wedges.

Number of Servings: 10