Chopped Pork Belly Tacos

1 tbs. extra virgin olive

1.2kg piece of pork belly, skin on and scored

1L chicken stock

La Banderita tortillas, to serve

Parsley, to garnish (optional)

Salt

Spicy tomato salsa

3 ripe tomatoes, quartered

1 chipotle in adobo sauce

1 tbs. red wine vinegar

1 tbs. sugar

2 clove garlic

1/2 white onion, the other 1/2 finely chopped to garnish

1/2 tsp dried oregano

Make this with

Street Taco

CATEGORIES

• Taco
• Seafood
• Lunch
• Party Food
• Pescatarian

Step 1

To air-dry the pork, place it uncovered on a tray and transfer to the fridge overnight. Remove the pork from the fridge 1 hour before cooking and preheat the oven to 200-220°C.

Step 2

Rub oil all over the pork and season with salt. Place the pork, skin-side up, in a baking dish and roast for 20 minutes or until the skin start to become crisp and begins to blister. Remove the pork from the oven and reduce the temperature to 160°C. Add the stock around the pork being careful not to pour any stock on crispy skin. Return to the oven and cook for a further 1 – 1 1/2 hours.

Step 3

While the pork is cooking make the salsa. Place all the ingredients into a blend with a good pinch of salt and blend until smooth. Heat a 1 tbs of oil in a saucepan and pour into salsa. Stir and then bring to a gently simmer. Cover partially and cook for 5-10 minutes. Turn the heat off and let stand.

Step 4

Once the pork is cooked, cool for at least 30 minutes. Add a few tablespoons of the cooking liquid to the salsa and stir through.

Step 5

Remove the pork crackly and chop up and reserve. Then roughly chop up all of the meat and place in a bowl along with three quarters of the salsa and fold through.

Step 6

Warm the tortillas in dry pan over a medium heat for 30 seconds on each side. Keep warm in a clean tea towel.

Step 7

Make tacos by adding a generous amount of meat into each tortilla. Top with more sauce, crackling and a sprinkle of onion and parsley.