Coffee Rubbed Roasted Pork Belly Tacos plus 2 more |
| Coffee Rubbed Roasted Pork Belly Tacos Posted: 14 Nov 2011 06:57 PM PST  The other weekend I had the pleasure of attending an Old Montreal getaway along with Karen of Tiny Bites, Mijune Follow Me Foodie, Jody of Mommy Moment, Jeannette Everyone Likes Sandwiches and of Tanis Redneck Mommy that was put on by Van Houtte. The weekend was filled with LOTS of good coffee and tasty food including a 14 course meal with a coffee theme at Saint-Urbain. All of the coffee inspire food got me to thinking that I do not use coffee as an ingredient when cooking nearly often enough. The timing could not have been better as I was just itching to make some coffee rubbed pork belly tacos that were inspired by a sandwich that made an appearance at the first Toronto Underground Market. 
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| Posted: 14 Nov 2011 05:39 PM PST  Whenever I make tacos, I try to include at least one salsa in the condiments and I often like to experiment with different kinds of salsas. For the last few weeks I have had this idea for some pork tacos in my head and I was thinking that a sweet and tangy pineapple salsa would be a great choice as it would help cut through the fatty pork. Despite the fact that grilling season is over I was dead set on grilling the pineapple for the salsa to as grilling it would caramelize it and bring out even more of its natural sweetness. Luckily, my trusty grill pan came to the rescue and I was able to defy the dark and gloomy weather that we have been having lately. After the grilled pineapple I kept the salsa fairly simple going with the pretty standard jalapeno peppers for heat, onions for bite, and cilantro and lime juice for extra freshness. 
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| Posted: 14 Nov 2011 05:07 PM PST  Pickled red onions have to be one of my favourite condiments at the moment and they are amazing when added to a lot of different things like sandwiches or even tacos. What's more is that they are really easy to make a home so I almost always have some in the fridge. A common base for pickles consists of water, vinegar, salt and sugar and from there you can add various other things like spices, garlic, etc. I recently came across the idea of a Mexican pickled red onion where the vinegar was replaced by bitter orange, such as the seville orange, and I just had to try it out. Unfortunately the bitter oranges do not seem to be in season right now so I was forced to substitute a combination of regular orange juice and lime juice and luckily it worked out well! The Mexican style pickled red onions had a particularly nice freshness to them and the overtones of citrus were really nice! I will definitely be making these pickled red onions again! I guess the question that you are asking now is: What did I use these pickled red onions in? Stay tuned! 
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