TWICE-COOKED PORK BELLY TACOS

NZ House & Garden - Outdoor Living - - Outdoor Entertaining -

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

Marinade:

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

black pep­per

Slow-cook­ing in­gre­di­ents:

1 onion, peeled and cut into wedges 2 cloves gar­lic, finely sliced

1 ta­ble­spoon cumin seeds, lightly toasted

and crushed

1 tea­spoon flaky sea salt

1 tea­spoon freshly ground

black pep­per

1 lime, peel

1 green chilli, finely sliced (seeds in­cluded) 1 ta­ble­spoon liq­uid honey

1 ta­ble­spoon olive oil

To serve:

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

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