Crispy Chashu Carnitas Tacos with Yuzu Kosho Guacamole

Instructions

1. 1

   In a heavy Dutch oven, combine 1/2 cup soy sauce, 1/2 cup sake, 1/4 cup mirin, 1 cup water, the juice and peels of 1 whole orange, 4 smashed garlic cloves, 1 inch sliced fresh ginger, 1 stemmed dried ancho chile, 1 tsp Mexican oregano, and 1 piece kombu.

   5 min

   Tip: This liquid is the backbone of our mashup. We're bridging the savory, oceanic depth of Japanese chashu with the aromatic citrus and spice of traditional Mexican carnitas.

2. 2

   Nestle 2 lbs skinless pork belly into the liquid. Bring to a boil over medium-high heat, then reduce to the lowest simmer, cover tightly, and let it go for 90 minutes. We want the meat jiggly but not entirely disintegrating.

   90 min

   Tip: Food science moment: Slow braising around 160°F-180°F breaks down the tough collagen network into luscious gelatin. If it boils too hard, the muscle fibers will seize and become stringy. Low and slow is the law.

3. 3

   While the pork braises, let's build our guacamole. In a bowl, roughly mash 2 ripe avocados. Fold in 1 tbsp yuzu kosho, the juice of 1 whole lime, 1/4 cup finely diced white onion, and 1/4 cup chopped cilantro.

   10 min

   Tip: Yuzu kosho is essentially a Japanese fermented citrus-chili paste. It cuts through the rich fat of both the avocado and the pork belly perfectly.

4. 4

   Thinly slice 4 whole red radishes and set aside with some extra cilantro for garnishing. Now go check on your sourdough starter or have a beer while the pork finishes its magic.

   5 min

   Tip: Keep the radishes in ice water if you want them extra crisp.

5. 5

   Check the pork—a skewer should meet zero resistance. Carefully remove the pork belly blocks to a wire rack or cutting board. Let them rest for 15 minutes.

   15 min

   Tip: Crucial step! Cooling slightly firms up the newly formed gelatin. If you try to sear them right out of the boiling liquid, they'll turn to mush in your pan.

6. 6

   Strain the braising liquid, discarding the solids. Return the liquid to the pot and boil vigorously until reduced to a syrupy glaze. This should take about 10-15 minutes.

   15 min

   Tip: Watch the bubbles—when they start stacking on top of each other and look glassy, the glaze is ready.

7. 7

   Heat a dry cast-iron skillet over high heat until just smoking. Add the rested pork belly blocks. Sear hard for 1-2 minutes per side until deeply browned and crusty.

   5 min

   Tip: This is where the magic happens. The residual sugars from the mirin and orange will caramelize instantly, and the surface fat renders out, creating a jagged, crispy carnitas-style crust via the Maillard reaction.

8. 8

   Warm 8 whole corn tortillas in a dry skillet. Smear each with the yuzu kosho guacamole, top with a piece of crispy chashu carnitas, drizzle generously with the reduced glaze, and garnish with the sliced radishes and extra cilantro.

   5 min

   Tip: Assemble and eat immediately. Tacos wait for no one.