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Jake Carmichael and Adrienne Ross

Pork Belly Street Corn Tostada

Print Recipe
Course: Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

  • 1 slab pork belly remove top skin
  • Seasonings of choice
  • 5 corn cobs with husks
  • 1 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • Sprinkle of tajin
  • Peanut oil for frying
  • 1 package corn tortillas or tostadas if you don’t want homemade
  • Cilantro chopped to taste
  • 1 wheel cojita cheese chopped to taste
  • Pickled onions to taste
  • Limes to taste

Method
 

  1. Smoke pork belly slab until the internal temperature reaches 195°. (I cook on a Big Green Egg and smoke it at 300° for approximately 3.5 hours).
  2. Season to taste – I prefer a blend of salt, garlic, and heavy on the black pepper (this helps create more bark on the top).
  3. Once the pork belly has finished smoking, it’s time to grill your corn.
  4. Soak corn husks in water for 30 minutes. Grill corn with husk on at 400° for 25 minutes. Remove husk and sear corn on the flame to get a nice color.
  5. Cut corn off of the cob into a large mixing bowl.
  6. Mix in mayonnaise and sour cream. Sprinkle in tajin.
  7. Mix all ingredients together until corn is fully coated.
  8. In a frying pan, pour some peanut oil and bring to boil.
  9. Drop in a corn tortilla and lightly fry until golden brown. (If you want to skip this step you can use store-bought tostadas.)
  10. Once your tortilla is out of the fryer, place it on a plate. Top tortilla with corn.
  11. Slice pork belly long ways, then slice into smaller pieces.
  12. I like three pieces of pork belly on top of the corn.
  13. Top with chopped cilantro, chopped cojita cheese, and pickled onions.
  14. Add a squeeze of lime to finish.