Pork Belly Ginger Tacos
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 4 hours
- 2kg/4.4lbs. pork belly, unscored
- 3 cups chicken stock
- 2 inches ginger, peeled and sliced
- 4 tablespoons salt
- 3-4 chillies (depending on how hot you want it)
- 4 cups red cabbage (shredded finely)
- 2 carrots, peeled and grated
- 3/4 cup green onions, sliced
- 5 tablespoons garlic aioli
- 4 tablespoons olive oil
- 3 tablespoons coconut vinegar (or use any vinegar really)
- 2 teaspoons freshly grated ginger
- 1 teaspoon honey
- Salt and black pepper
- 20 small flour tortillas
- Avocado flowers (optional)
Tip: do this with a clean oven because when you turn it up to 240C/480F, things get smoky.
Step 1 - Preheat oven to 150C/300F. Place the ginger and chilli on a baking dish that fits the pork belly snugly (skin side up). Pour the chicken stock around the pork belly making sure not to pour it over the skin. Cover with foil and bake for 3 hours.
Step 2 - Remove the pork belly from the liquid. Score the pork belly with a sharp knife and then turn up the oven to 240C/480F. Place the pork belly on a rack. Rub the salt over the pork rind and then roast for 40 minutes until crispy. Remove from oven and then slice as thinly as you can. It helps to remove the crunchy rind (which I also put into the taco because it gives it a nice crispness).
Step 3 - Meanwhile get the salad ready. Mix the cabbage, carrots and onions in a large bowl. In another bowl whisk the aioli, olive oil, vinegar, ginger and honey and season with some salt and pepper. Heat the flour tortillas until soft and then fill with the salad and a slice of the pork belly.