Pork Belly and Adobo Sauce Tacos

Nutrition per serve

Ingredients

• 500g pork belly
• 2clov garlic
• 1pcs red onion
• 1stalk celery
• 1pcs carrot
• 1bunch coriander
• 20g shredded coconut
• 6pcs flour tortillas
• 20g Asian-style stock powder
• 15ml neutral-flavoured oil
• 5ml salt
• 30ml white vinegar
• 5ml sugar
• 5ml soy sauce

Method

1. Step 1 — Start pork belly
   (See cooking tip.) Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Pat the pork belly dry with paper towel. Rub with 2 tsp oil and 1 tsp salt. Put the pork, skin-side up, on the lined tray. Roast for 40 mins or until the skin starts to blister.
2. Step 2 — Finish pork belly
   When the pork belly has roasted for 40 mins, reduce the heat to 180C and roast for a further 25 mins or until the pork is cooked through. Remove from the oven and rest for 10 mins.
3. Step 3 — Prep slaw
   Meanwhile, crush or finely chop the garlic. Thinly slice the onion and celery. Shred the carrot using a julienne peeler or coarsely grate with a box grater. Reserve a few coriander leaves, then finely chop the remainder, including the stems. Put the onion, celery, carrot and chopped coriander in a large bowl. Stir in 2 tsp white vinegar until combined.
4. Step 4 — Toast coconut
   While the pork is resting, put the coconut in a cold medium deep frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden. Remove from the pan and reserve the pan. Enclose the tortillas in foil. Put in the oven for 8 mins or until softened and warmed through.
5. Step 5 — Make adobo sauce
   Combine the stock powder, 2 tbs water, 1½ tbs white vinegar, 1 tsp sugar and 1 tsp soy sauce in a bowl. Heat 1 tsp oil in the reserved pan over medium heat. Cook the garlic for 1 min or until fragrant. Stir in the sauce mixture and bring to a simmer. Cook, stirring, for 1 min or until slightly thickened. Remove from the heat.
6. Step 6 — Assemble and serve
   Transfer the pork belly, skin-side down, to a chopping board. Cut into 2cm chunks. Add to the adobo sauce and stir well to coat. Divide the tortillas among plates. Fill with the pork and slaw. Scatter with the coconut and reserved coriander to serve.

Allergens

Soy, Sulphites, Gluten, Wheat, Sesame