El Jefe Pork Belly and Pineapple Tacos

Directions

1. Pat the pork belly dry and season all sides generously with sugar and kosher salt for the dry brine. Place in a glass dish, wrap and place in the fridge for 24 hours.  
2. For the onions, stir together the water, vinegar sugar and salt until the salt and sugar are dissolved. Place the garlic, cilantro and onions in a mason jar and fill to the brim with the pickling liquid. Screw on the top tightly and shake for 15 seconds. Place in the fridge for at least 24 hours. 
3. The following day. 
4. Remove the pork belly from the brine by rinsing under cold water and then pat dry with paper towel. Season generously with El Jefe.  
5. Peel and core the pineapple and then dice. 
6. Preheat oven to 450 degrees.  
7. Place the pork belly on a rack lined tray and place in the oven for 30 minutes. 
8. Reduce the oven temperature to 275 degrees and continue to cook for 1 hour. 
9. Heat the pineapple in a sauté pan over medium heat and season with El jefe.  
10. Warm, toast or fry the tortillas to your liking.  
11. Remove the pork belly from the oven, allow to rest for 10 minutes before slicing into ½ slices.  
12. Build the tacos with a slice of pork belly, pineapple, sliced avocado, pickled red onion, crumbled queso fresco and a pinch of cilantro.  
13. Enjoy