Summer Pork Belly Tostada

Summer Pork Belly Tostada
Author: Alexa Von Strolley
Summer Pork Belly Tostada
  • Honey Marinade
  • 2 Tbsp. local honey
  • 1 clove garlic
  • 1 Tbsp. lemon
  • 1 Tbsp. vegetable oil
  • 2 tsp. vinegar
  • Combine marinade ingredients in bowl
  • Corn Salsa
  • 1 ear of corn (or you can buy frozen corn)
  • 1 Red Onion
  • 3 Tbsp. Chopped Cilantro
  • 10 Cherry Tomatoes, Diced
  • ¼ Avocado, Diced
  • 2 Tbsp. Lime Juice
  • 1 Tsp. White Vinegar
  • 1 Jalapeño, deseeded, small dice
  • Salt & Freshly Ground Black Pepper to taste
  • Corn Tortilla Tostada
  • 2 cups All-Purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp. kosher salt
  • 3 Tbsp. vegetable oil
  • 3/4 cup water
Corn Tortilla Tostada
  1. Combine dry ingredients. Add oil. Then water. Use hands to combine. Divide into 8 pieces. Let rest 15 minutes. Roll into balls with hands and fretted with rolling pin. Spray pan with cooking spray. Place dough in pan and cook for 30-60 seconds on each side (or until desired brownness).
  2. Note, if pressed for time, you can buy them. Flour or corn varieties are available. Spray with cooking spray and lightly toast in the oven for added crunch.
Corn Salsa
  1. Take corn off cob. Rough chop onions, and combine with corn. Lightly coat with oil and roast in oven. Then Toss together with remaining ingredients once the corn has cooled.
Honey Marinade
  1. Combine marinade ingredients in bowl
Pork Belly
  1. pound of pork belly. Your favorite meat or tofu can be substituted.
  2. Season to your taste. Lightly coat meat with marinade avoiding the skin. Leave skin side up uncovered overnight. Cook in preheated oven set to 350F covered with foil for 1 hr. Set oven to 400F, score the skin and sprinkle with a little salt and cook uncovered for 30 mins or until skin crackles.
Assemble your Tostadas
  1. Put a thin layer of Sour Cream on the tostada. Top with meat and salsa. Finish with Cotija cheese or feta and some thin slices of radish.