Airfryer Pork Belly, Crackling and Tomato Salsa Tacos
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MAKE THIS WITH
Ingredients
- 12-16 La Banderita Taquitos corn tortillas
- 1kg pork belly, skin scored
- 1 jalapeño, thinly sliced
- 1 avocado, sliced
- Salt
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TOMATO SALSA
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- 2 ripe tomatoes, quartered and seedy flesh removed
- 1 small bunch of coriander, 1/2 finely chopped the rest picked for garnish
- 1 clove garlic, minced
- ½ small Spanish onion, finely diced
- Zests and juice of a lime
- Pinch chilli flakes
- 2 tbs extra virgin olive oil, plus an extra splash for the pork
- Salt and pepper
LET'S GET STARTED
- Pat the pork dry with paper towel and place in the fridge uncovered to air dry overnight.
- Bring pork out of the fridge 1 hour before cooking. Set the air fryer to 200°C. Rub a splash of oil over the pork and season generously with salt. Place in the air fryer basket and cook for 25 – 30 minutes. Once the crackling is crisp. Reduce the heat to 160°C and cook for a further 25 – 30 minutes. Rest pork for 10-15 minutes.
- Meanwhile make the salsa by combining all of the ingredients together.
- In another bowl, toss remaining coriander leaves and jalapenos together.
- Heat the tacos in a pan over a medium heat for a minute on each side. Keep warm by placing in a clean tea towel.
- To build, add a slice of avocado to each taco. Top with pork belly and it’s crackling, tomato salsa and garnish with jalapeños and coriander.
