Crispy Pork Belly Carnitas Tacos with Egg Wraps

In a skillet, combine the cubed pork belly, 200ml water, and coarse sea salt. Bring to a boil over medium-high heat. Allow the water to evaporate entirely, which cooks the pork through. Once the water is gone, the pork will begin to fry in its own rendering fat. Lower the heat slightly and fry for 10 to 12 minutes, turning occasionally, until the cubes are crispy and golden brown on the outside but tender on the inside. Remove the pork and drain on a wire rack, keeping the rendered lard in the skillet.

Whisk the egg whites and single egg yolk together until completely smooth. Lightly grease a non-stick skillet with a teaspoon of the hot pork fat. Pour in half of the egg mixture, swirling to coat the pan in a thin sheet. Cook for 1 minute until set, flip carefully, cook for 10 seconds, then slide onto a plate. Repeat with the remaining egg mixture to make two pliable wraps.

In a small bowl, whisk the warm water, salt, and yolk vigorously. Slowly drizzle in 30ml of the warm rendered pork lard from the skillet while continuing to whisk rapidly to create a thick, creamy mayonnaise-like emulsion.

Lay the egg wraps flat on paper liners. Divide the crispy pork belly carnitas evenly down the center of each wrap. Drizzle the warm lard emulsion over the meat, fold into tacos, and serve hot.