PORK BELLY TACOS

PORK BELLY TACOS

Pork Belly Tacos is always a good idea - try this super easy recipe, it's perfect for summer!

PREPARATION TIME
10 -15 minutes
COOKING TIME
3 hours

INGREDIENTS

for 4 to 6 servings
1.5kg boneless Pork Belly
2 tubs Chris’ Homestyle Guacamole 200g
Sea Salt
1 Corn Cob
1 Brown Onion, quartered
2 Sprigs Coriander
1 Corn Cob
2 Carrots, chopped
Juice ¼ Lemon or Lime
1 Carrot, thinly sliced
¼ Purple Cabbage, sliced
1 Apple, halved
PREPARATION TIME
10 -15 minutes
COOKING TIME
3 hours

PREPARATION

1
To make pork belly score skin and cover with a thick layer of salt, leave in the fridge overnight on a plate, uncovered to draw moisture out of the skin.
2
The next day, preheat the oven to 2500C. Rub the pork belly down with paper towel to remove excess salt.
3
Place the onion, apple and chopped carrot into the bottom of a roasting pan.
4
Place the pork belly on top and put into the oven. Keep an eye on the skin, once it has crackled and gone hard turn the oven down to 1200C, this should take about an hour. Roast for a further 2 hours at 1200C.
5
Remove from the oven and allow the pork belly to rest before slicing into thin slices. To slice turn the pork belly upside down so the skin is on the board, this will help stop it from moving and make it easier to cut through the crackling.
6
Char the corn under a griller or on a bbq, if this isn’t an option you could slice the kernels off and steam them or quickly sauté them in some butter.
7
Arrange taco with Chris’ Homestyle Guacamole, pork belly, coriander, carrot and purple cabbage. Top with a squeeze of lemon,