Recipe of the week
Slow-cooked Grilled Pork Belly Tacos
❚ 1.2kg boneless pork belly
Marinade:
❚ 2 limes, juice and finely grated zest
❚ 2 cloves garlic, roughly chopped
❚ 1 tsp ground cumin
❚ 1 tsp flaky sea salt
❚ 1 tsp freshly ground black pepper
Slow-cooking ingredients:
❚ 1 onion, peeled and cut in wedges
❚ 2 cloves garlic, finely sliced
❚ 1 tbsp cumin seeds, lightly toasted and crushed
❚ 1 tsp flaky sea salt
❚ 1 tsp freshly ground black pepper
❚ 1 lime, peel
❚ 1 green chilli, finely sliced (seeds included)
❚ 1 tbsp liquid honey
❚ 1 tbsp olive oil
To serve:
❚ 6-8 soft tortillas
Combine marinade ingredients in a non-reactive dish just large enough to hold the pork belly. Rub marinade into pork then pour over 1 cup water, cover and refrigerate, overnight if possible.
Next day, drain off marinade and place pork in a heavy casserole along with remaining slow cooking ingredients. Add enough water to almost cover pork then cover with a piece of baking paper and a tight-fitting lid.
Cook over a gentle heat for 11⁄2 hours then leave pork to cool in the cooking liquid.
Once completely cold, cut pork into slices and sear on hot barbecue or grill pan just before serving in tortillas with guacamole, a little chipotle mayonnaise and some slaw. Serves 6-8