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Cajun Pork Belly Tostadas

Cajun Pork Belly Tostadas



  1. Cut the pork belly into smaller bite-size pieces, about one inch thick.
  2. Drizzle the pork belly with Scotch Bonnet Pepper Infused EVOO
  3.  and liberally season with "Bayou Baybee" Cajun Blackening Rub.
  4. Spread out onto an air fryer basket and cook for 15 mins. at 250°.
  5. Remove from oven, stir, and return to the oven 450° at 15 more minutes. 
  6. Char the corn in a frying pan with the Scotch Bonnet Pepper Infused EVOO
  7. Drain the pork belly onto a paper towel before assembling the tostadas.
  8. Assemble with pickled red cabbage and feta cheese crumbles. 

*Pickled cabbage: Slice 1/2 small red cabbage then marinate with 2 parts vinegar/ 1 part water, 2 tbsp sugar and 1 tbsp salt, 2 sliced garlic cloves, and a few peppercorns. Let it sit for a few hours to overnight in an airtight container in the refrigerator. It keeps several months refrigerated.