1 1/2 cups Fennel , julienne
1 1/2 cups Celery root, julienne
3 lbs. Pork Belly sliced 1" thick, see related recipe
1 1/2 cups Buffalo Wing Sauce
6" Heat Pressed Flour Tortilla (10400)
1.) Combine fennel and celery root and reserve cold for service.
2.) In a hot pan, sear the sliced pork belly until crisp and heated through. To build one taco, place 2 oz. pork belly in a 6” Mission® Flour Tortilla, and top with 1 tbsp. buffalo sauce, 1 ½ tsp. Pickled Mustard Seeds, and 2 tbsp. of the fennel and celery mixture. Serve two tacos per order.
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