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May 26, at 6:00pm
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123 S. Main Street, Newtown, CT
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Pork belly tacos with Jicama citrus cumin slaw
.5lb. belly uncured
1 tbls cumin powder
1 tbls chili powder
Mix all seasoning together and liberally rub over the meat.
Roast in the oven at 350 for 2 hours.
Slice thinly when roasting is done
Half napa cabbage
half one jicama
¼ cup sliced onion
¼ cup mild green chili
Shred washed cabbage and grate jicama, all ingredients into a large bowl.
¼ cup greek yogurt
2 tbls red wine vinegar
1 tbls lemon juice
2 teaspoons cumin
salt and pepper
Thoroughly mix all ingredients in a small bowl and pour over slaw, incorporate well.
Allow to marinate for a least 20 min, before serving.
Chipotle crème fraiche
1 tbls crème fraiche
2 teas chipotle minced
Add a heaping pinch of the pork to a hard or soft taco shell.
Add a little chipotle crème fraiche inside the taco on top of the pork.
Fill the rest with the slaw