Slow-roasted pork belly with perfectly crisp crackling served in toasted street-style tortillas with creamy avocado, fresh homemade pico de gallo and smoky chipotle crema. Rich, fresh and packed with contrasting textures, these tacos make an impressive yet surprisingly simple dinner.
Mexican
Overview
Description
Slow-roasted pork belly with perfectly crisp crackling served in toasted street-style tortillas with creamy avocado, fresh homemade pico de gallo and smoky chipotle crema. Rich, fresh and packed with contrasting textures, these tacos make an impressive yet surprisingly simple dinner.
Prep 25 min
Cook 50 min
Serves 2
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Photos
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Preparation
Ingredients
3
pork belly slices
6
Soft flour street tortillas
1
avocado
1 packet
smoky fajita seasoning
3 large
tomatoes, diced
1 tbsp
red onion, finely diced
1 tbsp
jalapeño, finely diced
1
lime, jucied
1 tbsp
fresh coriander, finely diced
smoky chipotle sauce
Cooking
Instructions
1
Preheat the oven to 150°C fan (170°C conventional). Pat the pork belly dry using kitchen paper. Rub generously with sea salt, black pepper, smoky fajita seasoning, ensuring the seasoning reaches all of the meat.
2
Place the pork belly slices onto a tray with baking paper, skin-side up. Roast slowly for approximately 40-50 mins until the meat is tender and most of the fat has rendered.
3
Remove from the oven and allow the pork to rest for at least 10 minutes before slicing into bite-sized pieces.
4
While the pork cooks, prepare the pico de gallo. Finely dice the tomatoes and red onion, then combine with chopped coriander, finely diced jalapeño and the juice of one fresh lime. Season lightly with salt and refrigerate until needed to allow the flavours to develop.
5
Slice the avocado into thin strips just before serving to keep them fresh and vibrant.
6
Heat a dry frying pan or cast iron skillet over medium-high heat. Warm each tortilla for around 30 seconds on each side until soft, lightly charred and flexible. Keep them wrapped in a clean tea towel while you finish the remaining tortillas.
7
To assemble each taco, arrange several slices of avocado along the centre of the tortilla. Top generously with the crispy pork belly, making sure each taco has both succulent meat and crunchy crackling.
8
Spoon over a generous amount of fresh pico de gallo before finishing with a drizzle of smoky chipotle sauce across the top. Serve immediately with lime wedges on the side for squeezing over just before eating.