Crispy Pork Belly Tacos recipe
With black bean salsa and chipotle mayo
Preparation Time: 10 minutes
Cooking Time: 3 hours and 30 minutes
700g NZ pork belly, skin on and bone in
10 small soft tacos
400g refried beans (from a tin)
400g black beans (from a tin), drained and rinsed
3 ripe tomatoes, finely diced
½ cup of coriander
2 tbsp pickled jalapenos, finely diced
Salt and pepper to taste
½ cup red cabbage, finely sliced
½ cup white cabbage, finely sliced
½ cup coriander, chopped
4 spring onions, finely sliced
2 tbsp mayonnaise
2 tbsp chipotle sauce
Juice of 1 lime
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.
Mix all of the salsa ingredients together in a bowl and set aside.
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.
Heat the refried beans in a pot over the stove. Meanwhile, heat the soft tacos in the oven wrapped in tin foil.
Remove the bones from the pork belly and slice into pieces, ensuring each piece includes a crispy bit of skin.
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.