During the COVID-19 pandemic, Marco Antonio Sanchez decided he needed something to do with the extra time on his hands. For this Turlock, Calif., native, who has a passion for breakdancing, it was an opportunity to cook more.
Not only does he love to cook for people, but he enjoys pairing foods, especially pork, with whiskey – hence the name of his account, Woodfire + Whiskey.
“Pork belly is my favorite protein. I mean come on, its bacon,” Sanchez says. “Pork is so flavorful in its many forms, but my absolute favorite is crispy pork skin. When a whole hog is roasted over an open fire and then crisped up at the end, it’s just magic. I love that glassy red crispy pork skin fresh out of the smoker, too.”
One of the reasons why pork is such a great protein to cook with is its flavor, he points out.
“Cooking with pork fat is incredible. You get flavor and so many textures. I tell people that the star of pork is that crispy skin. You can create an experience on textures with pork going from soft tender to crispy,” Sanchez says.
He also appreciates how pork pairs so well with pineapple and shares a recipe below that ties his favorites into one delicious dish.
“Pork and pineapple are a match made in heaven. Add in some smoke and you just have a winner,” he says.
He offers aspiring cooks this tip: “Go eat some crispy pork belly with a squeeze of lime and a pinch of salt and thank me later.”
Crispy Pork Belly Tacos
By Marco Antonio Sanchez of Woodfire + Whiskey
“This is my wife and I’s favorite way to eat pork – crispy pork belly tacos. This recipe turned out great. It was sweet, savory and incredibly satisfying,” Sanchez explains.
Ingredients:
1.5lb pork belly
Chipotles in adobo
Honey
Lime
Favorite sweet seasoning (I use Knottywood BBQ Knotty Rub)
Corn or flour tortillas
Purple onion
Pineapple
Cilantro
Salt and Pepper
Olive oil
Jalapeños
Bear Mountain Hot Sauce Sweet Ginger Thai
Cotija Cheese
Mexican Crema
Instructions:
1. Begin by placing your pork belly on a wire rack and leaving it uncovered in the fridge overnight. This step helps dry out the skin, leading to a crispier texture. The next day, remove the pork belly from the fridge and score the meat side, making sure not to cut through to the skin.
2. When ready to cook, mix together chipotles, lime and honey, and spread this mixture on the meat side of the pork belly. Season the meat side again. Then, place the pork belly meat-side down on foil, creating a foil box around it while leaving the skin exposed. Lightly rub olive oil over the dry skin and sprinkle with a bit of salt. Place the pork belly in a smoker at 225°F until the internal temperature reaches 185°F to 190°F.
3. Once done, remove the pork belly from both the smoker and foil, place it on a wire rack, and transfer it to a 500°F oven to crisp the skin. This should take about 20-30 minutes. Monitor it closely to avoid burning the skin. As soon as it starts to crisp, keep a close eye on it. Remove from the oven and let it rest for 5 minutes.
4. While the pork belly is smoking, slice your pineapple and place it on the smoker as well, for about 60 to 90 minutes. Be careful not to let it dry out. Once smoked, chop the pineapple along with onion, jalapeño and cilantro. Mix everything together with lime juice and season with salt to taste.
5. To assemble your tacos, warm some toasted corn tortillas, add the chopped pork belly, smoked pineapple salsa, hot sauce, crema and a sprinkle of Cotija cheese. Enjoy!
@woodfireandwhiskey Taco everyday right? Crispy pork belly is the real MVP when the munchies hit. That crunch, that flavor—straight fire. Throw it in a taco, and boom, cravings crushed. Trust me, you’ll be back for seconds. #PorkBellyTacos #Munchies #BBQVibes ♬ Way down We Go - KALEO
Go follow Woodfire + Whiskey on TikTok.
Watch Marco on YouTube.
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