Braised Pork Belly in Fresh Tortillas

Ingredients
Braising Liquid
1 Cup Orange Juice
1/8 Cup Apple Cider Vinegar
1 Tb Chili sauce
Pinch Salt

Protein
Pork Belly cut into individual pieces (about 1x1x2 inch slices)

Simple Slaw
Grated Carrot (and other root vegetables, cabbage, onion, etc. if you would like)

Tortillas
1 Cup Massa Flour
Pinch Salt
1 Tb Oil
½ cup (+ or -) Water

Other
Grated cheddar cheese

Directions
Pork
Pan Fry the pork belly in a frying pan on high with some olive oil. When the pieces are completely browned, place the pieces of pork belly in an 8 inch pyrex dish with the braising liquid.

Place the pyrex in the oven on low (300 degrees F) and allow to cook four about 1 to 1.5 hours until the pork is fork tender and soft.

I then cut the pork belly into lardoons so that they could be easily placed into the tortilla.

I also removed the fat from the braising liquid and reduced the liquid down, until thick, in a small pan to be used as a sauce in the tortillas.

Simple Slaw
Mix the Carrot with about 2 Tb apple cider vinegar and 2 tb olive oil.

Tortillas
I made my tortillas without a tortilla press which was quite cumbersome, but is possible. In a mixing bowl add the Massa flour, salt, oil and water together in a bowl to form a dough. The dough should be about a “play dough” consistency. For my tortillas I separated the dough into 1 inch diameter balls. Then, using a rolling pin, roll the dough into a round tortilla. You need to make sure you do this on a smooth, possibly greased surface. I then used a spatula to transfer my rolled, raw, tortilla into a frying, ungreased, on high. Each tortilla should then be cooked until brown on both sides. They will, ofcourse, need a flip in the middle of cooking to ensure browning on both sides.

Assembly
Place a tb of root vegetable on your tortilla, then the cheese, pork belly and lastly a little bit of the braising liquid on top.

You are now ready to enjoy!