Convection-Crisped Pork Belly & Pineapple Street Tacos

Ingredients

• 1.5 lbs Skinless pork belly, cut into 1-inch cubes
• 2 cups Fresh pineapple, cut into 1-inch chunks
• 1 large Red onion, cut into thick wedges
• 3 tbsp Salted Perfection Raleigh Select Blend
• 1 tbsp Olive oil
• 12 Mini corn tortillas (street taco size)
• 1/2 cup Fresh cilantro leaves, washed and dried
• 1 Lime, cut into wedges for serving

Instructions

1. Preheat your convection oven to 400°F (205°C). The fan is essential here; it accelerates the rendering process and ensures the pork develops a superior crust without drying out the interior.
2. In a large mixing bowl, combine the pork belly cubes, pineapple chunks, and red onion wedges. Drizzle with the olive oil to coat lightly.
3. Sprinkle the Salted Perfection Raleigh Select Blend over the mixture. Toss thoroughly by hand to ensure every crevice of the pork and pineapple is evenly seasoned with the smoked salt and citrus notes.
4. Arrange the mixture in a single layer on a large rimmed baking sheet. Do not overcrowd the pan; air circulation is key for roasting rather than steaming.
5. Roast in the convection oven for 20 to 25 minutes. Rotate the pan halfway through cooking. You are looking for the pork to be deep brown and crispy on the edges, and the pineapple to be slightly charred.
6. During the last 2 minutes of roasting, wrap the stack of tortillas in aluminum foil and place them in the oven to warm through.
7. Remove the sheet pan from the oven. Let the meat rest for 3 minutes to redistribute the juices.
8. Assemble the tacos by placing a few pieces of pork, pineapple, and roasted onion onto each warm tortilla. Top with fresh cilantro leaves and serve immediately with lime wedges. DUNZO!