Slice the pork neck thinly and widely to a thickness of less than 1cm.
Prepare the pineapple, set aside one slice, and blend it in a mixer with the achiote paste, molasses sauce, and other ingredients to create the marinade.
Pour the sauce over the sliced pork, mix well, seal, and refrigerate overnight.
Place a thick piece of pineapple in the center of an oven tray, insert a stainless steel knife or skewer vertically to create a base, stack the marinated meat in alternating layers to form a meat tower, and secure it with the remaining pineapple on top.
Wrap the entire meat tower tightly with parchment paper to lock in the juices, then roast in an oven preheated to 180 degrees for 90 minutes until fully cooked through.
Carefully remove the parchment paper and roast for an additional 60 minutes at 180 degrees to ensure the exterior becomes golden and crispy.
While the meat is roasting, finely chop the tomatoes and onions, soak the onions in cold water for 30 minutes to remove the pungency, and prepare a side vegetable set with chopped cilantro and lime.
Thinly slice the outer layer of the cooked meat tower from top to bottom, place it on a warm corn tortilla toasted in a dry pan, and top with pineapple, vegetables, lime juice, and salsa verde to serve.
Slice the pork neck thinly and marinate it overnight in a sauce made by blending pineapple and spices.
Stack the meat on a pineapple base, wrap in foil, and roast in the oven for 90 minutes, then remove the foil and roast for another 60 minutes.
Thinly slice the roasted meat and serve with prepared vegetables, tortillas, lime, and salsa.
Cooking tips 💡
If you cannot find authentic achiote paste, you can substitute it with a blend of paprika powder, chili powder, and cayenne pepper to achieve an exotic, spicy flavor.
Since meat fat and pineapple juice will drip during oven cooking, be sure to use a deep oven tray to prevent the oven from getting dirty.
Soaking the chopped onions in plain water for a while removes their sharp, pungent taste, which helps enhance the refreshing flavor of the tacos.
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