October 21, 2020

Pork Belly Tacos by Barry Horne

By Tom Gibson
Pork Belly Tacos by Barry Horne
serves 4

Pickled red onions
1 large red onion
50ml red wine vinegar
1/2 tsp sugar
1/4 tsp salt
Pork Belly Mix
750g pork belly (diced small)
1 red onion 
2 garlic cloves
1 pinch chilli flakes 
1/2 tsp smoked paprika 
salt & pepper
Green Salsa
1 bunch coriander 
2 cloves garlic 
2 limes   
Chipotle Sour Cream
chipotle salsa 
sour cream

Prepare the pickled onion an hour ahead. Finley slice the onion and mix all the ingredients together in a bowl. You can double the batch and keep the onion you don't use in the fridge to go with  all your other meals, it's delicious!
Put a frying pan on a medium high heat, add the pork belly (no need for oil, there is enough fat in the belly), and cook for 7-8 mins to render all the fat from the belly and it starts to crisp up. When it’s golden add the garlic and red onion and keep cooking until the veg is soft. Season well with salt and pepper, add the chilli flakes, smoked paprika and a couple of dashes of the chipotle salsa and cook for another 2-3 minutes. Keep in a warm place until you are ready to serve.
To make the green salsa, put all the ingredients in a blender with a pinch of salt and blend until smooth.
For the chipotle sour cream just stir a small amount of the chipotle salsa into the sour cream and add a pinch of salt .
Warm your tacos and assemble at the table.