PORK BELLY
-1 lb Pork Belly, skinless
- Extra Virgin Olive Oil
- 1 tsp Fennel Seed
- 1 tsp Coarse Salt
JICAMA SLAW
- 1 Jicama, julienned
- 2 Carrots, julienned
- 1/4 Red Cabbage, julienned
- 1 bu Scallion, thinly sliced
- 1/2 c Cilantro Leaves
- 2 Limes, juiced
- 1/4 c Red Wine Vinegar
- 3/4 c Olive Oil
- 2 tbsp Honey
- Salt and Pepper
CHIMICHURRI
- 1 c Parsley
- 1 c Cilantro
- 2 cloves Garlic
- 1 shallot
- 1 jalapeno pepper
- 1 oz Red Wine Vinegar
- 1 oz Extra Virgin Olive Oil
- 1 Lime, juiced
- 1 tbsp Honey
- 1 tsp Dry Oregano
- Salt and Pepper
FLOUR TORTILLAS