Date posted: 07/09/2023

Mexican pork belly taco al pastor

A truly authentic Mexican favourite… the pork taco, with a punchy sauce and fresh salsa.

  • Serves 10
  • Timing: 35 mins
Votes: 1 Average: 5


Blanco Niño authentic soft corn tortillas (10cm; frozen) 10 tortillas
Casa de Mare white wine vinegar 75ml
Chef William garlic granules 10g
Everyday Favourites cumin powder 10g
Everyday Favourites dry oregano 10g
Santa Maria chipotle paste 50g
Slow cooked seasoned pork belly (frozen) 500g
Fresh avocado ready-to-eat 2 avocados
Fresh coriander 30g
Fresh lime (loose) 4 limes
Fresh pineapple 1/2 a pineapple
Red onion 50g
Round tomatoes 100g


  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.
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