Half pound slab of raw pork belly
1 Bottle sweet Chili Corn Salsa
1 Tsp. Missing Link Spice Rub
1 Tsp. Fresh Cilantro
6 Soft 6inch tortillas Corn or flour (your preference)
6 Hard Shell Tacos
3 oz. Shredded nacho cheese
Cut the Pork Belly into 1 inch thick strips and dust with Missing Link spice blend.
Preheat BBQ to medium heat. Grill the Pork Belly until cooked through, turning often and moving around on your grill to get even char and texture. Remove the Cooked Pork Belly from the grill. Dice into even squares. Toss with Sweet Chili Corn Salsa, pitted and diced Avocado and fresh Cilantro. Place the tortillas on the grill on low heat with even layer of cheese and once melted wrap around the outside of the hard taco shell (this is now your taco/ tortilla vessel. Fill with Diced Pork Belly mix and enjoy!