Crispy Pork Belly Tacos

SERVES 5 | 10 MINS PREP | 3 HOURS, 30 MINS COOK TIME

INGREDIENTS

Pork Belly
700g New Zealand pork belly, skin on and bone in
Salt
Olive oil
10 small soft tacos
Lime wedges
400g tinned refried beans

Black Bean Salsa
400g tin black beans, drained and rinsed
3 ripe tomatoes, finely diced
½ cup of coriander
2 Tbsp pickled jalapenos, finely diced
Salt and pepper to taste

Slaw
½ cup red cabbage, finely sliced
½ cup white cabbage, finely sliced
½ cup of coriander
4 spring onions, finely sliced

Mayo
2 Tbsp mayonnaise
2 Tbsp chipotle sauce
Juice of 1 lime

METHOD

Preheat Oven

Preheat the oven to 150°C.

Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Place the pork on a wire rack inside a deep baking tray half filled with water and roast in the oven for 3 hours. Turn the oven to grill and crisp up the skin, watching carefully so it doesn’t burn. Remove from oven and set aside.

Air frying method

Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Line the air fryer with baking paper if desired and add the pork, skin-side up. Cook for 25-30 mins. Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through. Allow it to rest for 10 mins before carving.

Salsa

Mix all of the salsa ingredients together in a bowl and set aside.

Slaw and mayo

Mix all of the slaw ingredients together in a bowl and set aside.
Mix all of the mayo ingredients together in a bowl and set aside.

Prepare the filling

Heat the refried beans in a pot over the stove. Meanwhile, heat the soft tacos in the oven wrapped in tin foil.

Assemble the tacos

To assemble your taco, place the refried beans, slaw and mayo on first, then cover with the sliced pork and finish with the salsa and freshly squeezed lime juice.