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Vindaloo Pork Belly Street Tacos

Pork  belly tacos with a vindaloo curry sauce make a great spicy filling for a street style  Indian-Mexican fusion soft taco.
Vindaloo Pork Belly Street Tacos

Vindaloo Pork Belly Street Tacos

By Sue  Lau | Palatable Pastime

My recipe of the day is for Vindaloo pork belly street tacos, for national  Taco Day.

Vindaloo Pork Belly Street Tacos

It’s a bit of  fusion  cooking on  my  part, but makes perfect sense to me,  as I adore cooking Indian style curries and just can’t keep my hands off a good taco.

Pork Belly

I used fully cooked pork belly in this,  which  I  had got at Kroger, but most stores should have that. When deciding what to do with the meat, I debated Asian style recipes as I like  those as well. But  I  also had on hand the things I needed to make the tacos work, like street taco size torts plus the potatoes. And I always have the spices to make curry.

This also uses an  Indian hot onion relish which I had posted elsewhere online (sorry haven’t posted it here yet) and goes like this:

Hot  Onion  Relish Ingredients

  • 1 cup minced onion
  • 1 1/2 tablespoon lemon juice
  • 3/4 teaspoon Hungarian paprika
  • 3/4 teaspoon ground cayenne pepper
  • 1/4 teaspoon salt

You can work that out however you like on the amount of red pepper. I  have been  known to eat really spicy food. This you mix up  and refrigerate for a bit. It tends to mellow, in my  opinion. Don’t confuse this relish with any  other  chutney or kachumber. It’s pretty much just spicy minced onions that do  a fresh  pickle in the fridge.

But you don’t necessarily need it  in the recipe,  as it  does sub as a salsa. You could  use kachumber (tomato salad) or  some  other chutney or skip it altogether.

The rest of the recipe is pretty straightforward, not really  requiring  too many spices.  I do  like buying the tamarind  paste  in a tube. That way you don’t have to muck about  with seeds. I hope you enjoy.

Happy National Taco Day!

Thank you to Valentina from The Baking Fairy for hosting this one-day event!
Check out all the delicious recipes we made for the occasion:

Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures
Breakfast Street Tacos by 2 Cookin Mamas
Chorizo and Sweet Potato Breakfast Tacos by A Kitchen Hoor’s Adventures
Egg and Bacon Loaded Breakfast Tacos by Cheese Curd in Paradise
Garbage Plate Tacos by The Spiffy Cookie
Huevos Rancheros Tacos by Our Good Life
Instant Pot Pork Carnitas Tacos by The Redhead Baker
Lobster Roll Street Tacos by Daily Dish Recipes
Old-School Hard Shell Tacos by Karen’s Kitchen Stories
Seared Albacore Tuna Loin Soft Tacos by Culinary Adventures with Camilla
Shrimp Tacos with Apple Pomegranate Salsa by A Day in the Life on the Farm
Tacos de Calabacitas by Tip Garden
Vegan Nopales Tacos with Charred Corn and Black Bean Salsa by The Baking Fairy
Vindaloo Pork Belly Street Tacos by Palatable Pastime
Walking Taco Bar by For The Love of Food

Vindaloo Pork  Belly Street Tacos

Vindaloo Pork Belly Street Tacos

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Vindaloo Pork  Belly Street Tacos

Vindaloo Pork Belly Street Tacos

Prep Time15 mins
Cook Time25 mins
Course: Main Course
Cuisine: Indian, Mexican, Tex-Mex
Keyword: Pork Belly, Street Tacos, Vindaloo Curry
Servings: 12 street tacos
Author: Sue Lau

Ingredients

For the Vindaloo Pork:

  • 12 ounce package fully cooked pork belly diced
  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 2 cups Simply Potatoes brand refrigerated diced potatoes
  • 1-1/2 teaspoons cumin seed
  • 2 teaspoons minced garlic
  • 2 teaspoons minced fresh ginger

Vindaloo Curry Sauce:

  • 1 cup water
  • 2 tablespoons white vinegar
  • 1/2 teaspoon tamarind paste
  • 1-1/2 tablespoons tomato paste
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1-1/2 teaspoons turmeric
  • 1 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1 teaspoon granulated sugar

For the Tacos:

  • 11 ounce package Mission brand street taco mini flour tortillas
  • 1 cup Indian hot onion relish
  • 1 cup cilantro leaves

Instructions

  • Heat oil in a skillet and brown the diced onion with the potatoes, cumin seed, garlic and ginger for about 12-15 minutes or until browned.
  • Stir in pork and brown lightly.
  • Add ingredients for the curry sauce and simmer until lightly thick.
  • Heat tortillas and fill with curry mixture, and top with hot onion relish if desired, and a few cilantro leaves.

Notes

Allow 2-3 tacos per person as the street tacos are smaller than regular ones.
From the kitchen of palatablepastime.com

Vindaloo Pork Belly Street Tacos

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10 responses

  1. Pingback: vegan nopales tacos with charred corn and black bean salsa

    • The pork belly is from the same cut of meat as bacon, but not smoked or cured. Usually the prep on that is a braise, but you can also buy it already braised/cooked.

    • Kroger and Trader Joe’s both have it plus I imagine certain others. Check near the packaged deli meat and bacon.

    • You could easily switch out the pork and still use the sauce with something like potato or cauliflower.

  2. Pingback: Walking Taco Bar #NationalTacoDay - For the Love of Food

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