Mexican pork belly taco al pastor

Method Print recipe

1. To make the sauce, mix together the chipotle paste, garlic granules, oregano, cumin, pineapple juice, vinegar, and a little salt and pepper. Peel and diced the pineapple and put to the side.
2. To make the salsa, concasse the tomatoes leaving the skin on if you wish. Peel the red onion, brunoise each (into small cubes) and mix. Add the chopped coriander. Squeeze 2 limes and mix in just before serving. Wedge the remaining limes.
3. Peel and slice or dice the avocado.
4. Cut the pork belly into chunks. Deep dry to lightly crisp, and then caramelise the pineapple in a pan separately. Add the sauce and the pork chunks into the same pan and reduce.
5. Heat the tortilla on a solid top. Have a water spray at hand to keep moist if needed.
6. Finally, plate it up. Load the tortilla with the pork, avocado, salsa mixed with lime, and finally serve with a lime wedge.