Smoky Chipotle and succulent slow-cooked pork belly. Served with a zingy hispi slaw, these classy tacos will have you coming back for more!
- 700-800g pork belly slices
- Bart Barbacoa Sea Salt Flakes
- 4 tsp Bart Chipotle Chilli Flakes
- 1 tsp Bart Coriander Seeds
- 1 tsp Bart Cumin Seeds
- 2 tsp Bart Oregano
- 1 tsp Bart Smoked Paprika
- 2 white onions
- 1 tsp Bart Smoked Garlic Paste
- 1 tbsp tomato puree
- 2 large tomatoes
FOR THE SLAW:
- 1 hispi (also called sweetheart) cabbage
- 1 large bunch coriander
- 1 lime
- 50g pickled jalapenos
- 4 tbsp tahini paste
- 12 small tortillas
- 2 avocados
- 1 lime
- Pickled red onions (optional)
- Olive oil, to drizzle
- Pre-heat the oven to 150C Fan and light the BBQ.
- Toast the cumin and coriander seeds in a hot dry pan until fragrant. Using a pestle and mortar (or a small blender if you don’t have one) grind the seeds into a fine mix. Add these and the rest of the spices to a small bowl and mix.
- Season the pork belly slices generously with the Barbacoa sea salt flakes. Then add the spice mix and ensure the meat is evenly covered. Add a drizzle of olive oil.
- Finely slice the onions then add to a heavy wide saucepan (one big enough to hold the pork) with a drizzle of olive oil and pinch of salt. Cook on a medium heat for 15-20 minutes (stirring occasionally) until lightly golden brown and caramelised, remove from the heat. Roughly chop your tomatoes then add to the pan along with smoked garlic and tomato puree, lightly season with salt and pepper and set aside.
- On a medium heat spot of the BBQ place each of the pork slices and cook for a few minutes on each side, until the pork is a little chard and golden brown and the fat has started to render. Once coloured, neatly place the pork belly slices on top of the onion and tomato mixture. Cover with a lid (or tin foil) and cook in the oven for 2 hours, removing the lid/foil for the last 45 minutes. The pork should be soft and tender and liquid reduced and sauce-like.
- Finely shred the cabbage and roughly chop half the coriander and add to a large bowl. Place the tahini, the other half of the coriander, jalapenos and lime juice in a small blender. Add a splash of the jalapeno liquor, 1 tbsp of olive oil and a liTle water and then blend to a smooth dressing-like consistency. Add to the cabbage, mix and season to taste.
- When the pork is almost cooked, toast your tortillas in a hot dry frying pan for a few minutes on each side, wrap in a clean tea towel to keep warm. Slice your avocado, seasoning with the sea salt flakes and prepare some lime wedges for serving.
- Place everything in the centre of the table and enjoying building your own tacos!