- 1/2 to 3/4 pound pork belly sliced into 1/2-inch thick batons (alternately you could use thick slab bacon cut into batons)
- 2 sweet potatoes, peeled and diced into 1/2-inch cubes (about 3 cups)
- 2 tablespoons olive oil
- sea salt and fresh cracked black pepper
- heaping 1/2 teaspoon cumin seeds
- 8 corn tortillas
- jack cheese
- diced green onions
- pickled jalapenos
- fresh cilantro
- Place a rack in the upper third of the oven and preheat oven to 375 degrees F.
- We’ll work with the pork belly first, slice the pork belly (or thick slab bacon if you’re using that) into 1/2-inch batons. That means, if the pork belly is layed out horizontally in front of you, you’ll slice into it vertically creating bits that contain both fat and meat. Place the batons into the hot skillet and cook until bubbling, golden brown on all sides, and cooked through – about 5 minutes for slab bacon and 7 minutes for pork belly.
- Remove from heat and place in a paper towel lined bowl. Spoon about two tablespoons of the pork fat into a small bowl and stir cumin seeds into the pork fat. Discard the rest of the fat.
- Peel sweet potatoes, dice each potato as evenly as you can into 1/2-inch cubes. You want the potato pieces to be as uniform as possible so they cook evenly, but most sweet potatoes are a wonky shape so just do your best.
- Place the cubed sweet potatoes on a nonstick rimmed baking sheet. Add olive oil, add reserved bacon fat, sprinkle with salt and pepper – toss to coat. Place in the oven to bake until softened, about 20 minutes, tossing once or twice during baking. Remove from the oven once cooked through and golden.
- Toast each of the eight tortillas over the flame of a until charred lightly on each side. If you don’t have a flame on your stove, you can cook the tortillas in bit of hot oil in a skillet.
- Add a sprinkling of jack cheese, a spoonful of roasted sweet potatoes, and a few lardon pieces into each tortilla. Top with green onions, pickled jalapeños, and fresh cilantro leaves. Enjoy warm!
- Serving Size: 4