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Pork Belly Tacos

February 28, 2017

 

Pork Belly Tacos with grilled pineapple salsa, pickled onions, and apple guacamole.

 

How we usually cook the pork is to smoke it over apple wood for several hours, before finishing it off in the oven, for more depth of flavour. But for the home cook without access to a smoker, you can use the following recipe.

 

 

 

 

 

 

 

 

Ingredients

 

  • 2 pounds boneless skinless pork belly

  • 3 tablespoons granulated sugar, divided

  • 3 tablespoons of sea salt

  • 2 tablespoons chilli powder

  • 8-12 tortillas, warmed

  • Grilled pineapple salsa (recipe below)

  • 2 avocados, chopped

  • Pickled Onions (recipe below)

  • Lancashire cheese crumbled

  • Coriander, chopped, for garnish

  • Lime wedges, for garnish

Grilled Pineapple Salsa

  • 1½ cups of grilled then finely diced fresh pineapple

  • 1 cup of chopped red peppers

  • 1/4 cup of chopped red onion

  • 1 tablespoon olive oil 

  • Juice of one lime

  • 3 tablespoons of chopped jalapenos

  • salt and pepper to taste

 Pickled Onions

  • 1 medium red onion, thinly sliced

  • ½ cup apple cider vinegar

  • 1 cup warm water

  • 1 tablespoon sugar

  • 1½ teaspoons sea salt​

Apple Guacamole

  • One large avocado

  • Two granny smith apples, cored then chopped 

  • Bunch of coriander chopped

  • Tablespoon of lime juice

  • A pinch of salt

 Instructions

 

  1. Place pork belly in a baking dish and rub evenly with granulated sugar and the sea salt. Cover with clingfilm and refrigerated for at least 12 hours and up to 24 hours. Remove from refrigerator and discard the clingfilm, pat dry and remove any liquid that has accumulated. Rub with chilli powder. Preheat oven to 230c Roast pork belly for 30 minutes, then lower heat to 130c and roast for 1 hour more, until pork belly is tender.

  2. Let pork belly cool slightly, then slice into approximate ½" slices. If you want perfectly clean slices: cool pork belly completely, then remove from baking dish and wrap in aluminium foil. Refrigerate until cold. Slice pork belly, then reheat in oven at 130c wrapped in aluminium foil until heated through.

  3. Top tortillas with a couple slices of pork belly, apple avocado, grilled pineapple salsa, pickled onions, and a sprinkle of  the Lancashire cheese and coriander. Serve with lime wedges and preferably a margarita.

Grilled  Pineapple salsa

  1.  Peel the pineapple, then cut into spears. Grill on a bbq or grill in oven, for 5 to 10 minutes until browned and caramelised. When cool chop the pineapple.

  2. Mix in the rest of the ingredients. 

Pickled onions

  1. Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.

  2. Place onion in a jar or bowl (I like to use a kilner jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a couple weeks stored in the refrigerator.​

Apple Guacamole

 

  1. One at a time run a knife through the avocado, starting at the top until you reach the pit, continue cutting around the pit until you get to the point where you started.

  2. Twist the two halves of the avocado apart. Remove the pit and discard. Scoop the flesh into a large bowl with half of the chilles and half of the coriander.  Mash coarsely with the back of a spoon or a potato masher. Fold in the apples. Season with salt (usually about a teaspoon) and lime juice.