Home Cured Lamb Belly Tacos

As I’m sure it’s been made clear in this blog so far, I’m a huge fan of bacon.  I eat it more often than most I would say.  I do try to keep it as clean a source as possible i.e. pastured, humanely raised, fed a species appropriate diet, cured without the use of excess sugars or nitrates etc.  I usually find this from US Wellness since it’s almost impossible to find quality pork in my area.  A few weeks ago at the farmers market I attend however, there has been a new stand.  This stand is pretty much a one stop shop for most of my needs.  They have pastured pork, lamb, goat, and even have a great assortment of veggies as well.  Last week they happened to have some lamb belly.  Since I’ve wanted to try and cure my own bacon myself, I figured why not try and cure my own lamb bacon?  Turns out lamb belly is much thinner than pork belly, go figure.  So while I wasn’t able to eat it like pork bacon, I still decided to cure it and make some tacos with it.

Ingredients:

  • 1 lb lamb belly
  • 3 tbs salt
  • 1 sprig fresh rosemary finely chopped
  • 1 sprig fresh mint finely chopped
  • 1 tbs mustard powder
  • 1tbs garlic powder
  • 1 roma tomato cut into 1/2 inch cubes
  • romaine hearts for taco shells
  • feta or goat cheese (optional)

Directions:

Rinse lamb belly with water, pat dry and set aside.  In a medium mixing bowl, thoroughly combine salt, rosemary, mint, mustard powder, and garlic powder.  If you have a mortar and pestle, use that to combine spices.  I find that it enhances the flavor somewhat…could be all mental but I still like to use it when I can.  Liberally coat lamb belly with cure mixture.  Place coated lamb belly in a covered glass baking dish in the refrigerator for 3 days and up to 5 days turning belly once per day.

Once lamb is finished curing, remove from refrigerator, rinse and pat dry.  In a large skillet, sear lamb belly on a high heat using a stable animal fat such as tallow or bacon fat.  About 2-3 minutes per side.  Set aside and allow to rest.  Slice belly across the grain and serve in romaine hearts with tomatoes and cheese.

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This entry was posted in Farmers Market, Main Dish, Paleo, Recipes and tagged , , , , , . Bookmark the permalink.

2 Responses to Home Cured Lamb Belly Tacos

  1. What a fantastic find! This is the first recipe I’ve seen with lamb belly, and from the photo, it looks like you did a great job preparing it. Did you enjoy it?

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