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Pork Belly Tacos with Roasted Pineapple Habanero Sauce

2 pounds of Pork Belly, you will cut into cubes after cooking
1 jar Terrapin Ridge Farms Roasted Pineapple Habanero Sauce
Purple Cabbage
Green Cabbage
Red Onion
Cotija Cheese
Corn Tortillas
Coat the pork belly in salt, pepper and Terrapin Ridge Farms Pineapple Habanero Sauce and let sit overnight. The next day roast the pork belly in a skillet. At first roast at 450° F and then for an hour at 275° F. You can sear on the stove after roasting in the oven, however, it is ideal to wrap it tightly in plastic wrap and let it cool to room temperature before searing. For searing, slice pork belly into thick (about 1 inch x inch) pieces. Coat pan in olive oil and wait for it to get hot. Brown the pork belly until crispy.
Chop up cabbage and red onion. Add the pork belly to the taco shell, spoon Terrapin Ridge Farms Roasted Pineapple Habanero Dip on top. Add the cabbage, red onion and cotija cheese and enjoy!
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