Summer is here and the taco craving is strong.
Enter these unbelievably easy Candied Pork Belly Tacos – a 30 minute meal that has since become a Friday night staple at home. Featuring some seriously addictive fire, the marinade used to caramelise the pork belly is inspired by Asian flavours and my recent discovery of Tabasco Sweet & Spicy pepper sauce. Able to be used both as a seasoning as well as a basting sauce, it makes for a welcome respite from Sriracha – even if you’re as addicted to the latter as I am.
Instead of having to slice up an entire pork belly roast myself, I buy thick-cut pork rashers and simply snip them into bite-sized pieces with a pair of sharp kitchen scissors. This allows the rind of fat along each rasher to render, creating an almost indecently delicious crackling. Sticky, spicy and crisp, my Candied Pork Belly makes for the ideal taco filling – pairing brilliantly with the freshness of red cabbage slaw and a simple pineapple salsa.
Candied Pork Belly Tacos
Prep time: 15 mins/ Cook time: 25 mins / Serves: 4 to 6
You will need:
- 6 to 8 thick-cut boneless pork rashers (always buy organic and ethically-reared!)
- 100ml dark soy sauce
- 2 tablespoons organic honey
- 2 tablespoons Tabasco Sweet & Spicy pepper sauce
- 2 garlic cloves, peeled and crushed
- the juice and zest of a fresh lime
- 12 to 16 soft tacos
- a small pineapple, peeled and diced
- a ripe tomato, seeds removed and finely diced
- 100g steamed corn kernels
- a small red cabbage, washed and finely shredded
- 1 to 2 ripe avocados, peeled, pitted and sliced
- a handful of fresh coriander, washed and roughly chopped
Using kitchen scissors, snip the pork rashers into bite-sized pieces. Set aside. Combine the soy sauce, honey, Tabasco and lime juice in a small saucepan and slowly bring to the boil. When boiling, reduce the heat and allow the mixture to simmer until slightly thickened. Add in the lime zest and the crushed garlic and stir to combine. Place the pork rashers into a shallow oven-proof dish and pour over the sticky marinade.
Grill in a preheated 200°C oven for 20 to 25 minutes or until the pork is crispy, sticky and bubbling. Set aside.
Combine the diced pineapple, tomato and corn kernels to make a simple salsa. Pile a small amount of the shredded red cabbage into the middle of each taco and top with a helping of the salsa and a few slices of avocado. Top the taco with a few pieces of pork belly, finishing off with a scattering of fresh coriander, a squeeze of lime juice and an extra shake of Tabasco Sweet & Spicy pepper sauce. Serve immediately.