Salud Tequila Lounge
1471 N. Milwaukee Ave.
Chicago
(773) 235-5577
www.saludlounge.com
Wicker Park Fest
Saturday, July 31 and Sunday, August 1
noon to 10:00 p.m.
A two-day showcase of art, food, kids entertainment and live music Last year over 40,000 people attended Headlined this year by Local H (on Sunday) Includes dozens of other great indie bands and DJs throughout the weekend Suggested gate donation is $5 www.wickerparkbucktown.com
To read more about the restaurant:
metromix.com
Pork Belly Tacos
Ingredients:
10 lbs pork belly
2 lbs giallo peppers
10 cloves garlic
6 tomatillos
1 onion
salt and pepper
Marinade: De-seed giallo peppers and soak in 1 liter of water for 2 hours. After 2 hours, discard 1/2 liter of the water and add sliced tomatillos, onions, and garlic. Put all ingredients in blender & puree for marinade. Set aside.
Season the pork belly with salt and pepper. Pour marinade over the pork. Cover and roast in the oven for 2 1/2 hours at 350 degrees.
Slice meat & serve in corn tortillas and topped with queso fresco and pineapple salsa.
Pineapple Salsa
Ingredients:
1 whole pineapple
1/2 red or white onion
3 jalepeno peppers (more or less depending on preference)
1/2 bunch cilantro
salt & pepper
lime
Directions:
Clean and peel pineapple. Slice pineapple into large pieces and grill to tender, cut into small dicings, mix all together with diced jalepeno, cilantro and onion. Add some salt and pepper and fresh lime juice to taste.
1471 N. Milwaukee Ave.
Chicago
(773) 235-5577
www.saludlounge.com
Wicker Park Fest
Saturday, July 31 and Sunday, August 1
noon to 10:00 p.m.
A two-day showcase of art, food, kids entertainment and live music Last year over 40,000 people attended Headlined this year by Local H (on Sunday) Includes dozens of other great indie bands and DJs throughout the weekend Suggested gate donation is $5 www.wickerparkbucktown.com
To read more about the restaurant:
metromix.com
Pork Belly Tacos
Ingredients:
10 lbs pork belly
2 lbs giallo peppers
10 cloves garlic
6 tomatillos
1 onion
salt and pepper
Marinade: De-seed giallo peppers and soak in 1 liter of water for 2 hours. After 2 hours, discard 1/2 liter of the water and add sliced tomatillos, onions, and garlic. Put all ingredients in blender & puree for marinade. Set aside.
Season the pork belly with salt and pepper. Pour marinade over the pork. Cover and roast in the oven for 2 1/2 hours at 350 degrees.
Slice meat & serve in corn tortillas and topped with queso fresco and pineapple salsa.
Pineapple Salsa
Ingredients:
1 whole pineapple
1/2 red or white onion
3 jalepeno peppers (more or less depending on preference)
1/2 bunch cilantro
salt & pepper
lime
Directions:
Clean and peel pineapple. Slice pineapple into large pieces and grill to tender, cut into small dicings, mix all together with diced jalepeno, cilantro and onion. Add some salt and pepper and fresh lime juice to taste.
