TWICE-COOKED PORK BELLY TACOS
Marinated and slow-cooked to succulent perfection then seared for extra flavour, this twice-cooked pork is delicious wrapped in tacos with spoonfuls from the Guacamole Bowl (page 125), a little Chipotle Mayonnaise (from the chicken nibbles recipe, page 126) and some Fiesta Slaw (page 123).
1.2kg boneless pork belly
2 limes, juice and finely grated zest 2 cloves garlic, roughly chopped 1 teaspoon ground cumin 1 teaspoon flaky sea salt 1 teaspoon freshly ground
1 onion, peeled and cut into wedges 2 cloves garlic, finely sliced
1 tablespoon cumin seeds, lightly toasted
1 teaspoon flaky sea salt
1 teaspoon freshly ground
1 lime, peel
1 green chilli, finely sliced (seeds included) 1 tablespoon liquid honey
1 tablespoon olive oil
6-8 soft tortillas
Guacamole Bowl (page 125) Chipotle Mayonnaise (page 126) Fiesta Slaw (page 123)
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 spoonfuls of the Guacamole Bowl, a little Chipotle Mayonnaise and some
Fiesta Slaw. Serves 6-8 as part of a shared meal