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Pork Belly Roti Tacos
- Steps
- Ingredients
Ingredients
Pork Belly
Asian Slaw Dressing
Asian Slaw
Chilli Kewpie
To Serve
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Steps
- Preheat oven to 180C Fan Forced.
- Place pork on oven tray and stab the skin of the pork belly to create small holes all over the surface.
- Flip and score underneath on the meat side, lengthways, 2cm apart.
- Combine the chilli oil, honey and kimchi seasoning in a bowl and rub into the cut side of the pork belly.
- Flip over and use half the salt to sprinkle over the skin, wait 10 minutes for moisture to appear, then wipe with a paper towel.
- Brush the skin with white vinegar and let it sit for 5 minutes to dry, then pat dry with paper towel.
- Sprinkle remaining salt over the pork skin and transfer to oven for 35 minutes.
- After 35 minutes, remove pork from oven and increase the temperature to 220°C.
- Wipe off excess fat from the top of the pork belly and return to the oven to crisp the skin, roughly 20-25 minutes depending on the size, but keep an eye on it.
- Remove from the oven and let it rest for 25-30 minutes at room temperature.
- Remove crackling and cut into small bite-sized pieces. Set aside for garnish.
- Cut the pork belly meat into 1-2cm chunks.
- Portion into around 60g of cooked pork belly per taco (around 4-5 pieces per person).
- For the Asian Slaw Dressing, mix everything together and stir until the sugar is dissolved, taste and adjust seasoning as needed. Set aside.
- For the Asian Slaw, place the onions in a bowl with the rice wine vinegar, sugar and salt to pickle for 15 minutes.
- Drain onions and discard liquid. Combine with remaining ingredients and toss everything together in a large bowl.
- For the Chilli Kewpie, mix all ingredients together and adjust with lime juice to taste.
- Pass through a sieve to remove any chunks and transfer into a squeeze bottle.
- To serve, cook the roti as per packet instructions and set aside for assembly.
- Dress the Asian Slaw with the Asian Slaw Dressing.
- Assemble the tacos onto the roti, starting with the Asian Slaw, Pork Belly then top with a drizzle of Chilli Kewpie.
- Sprinkle with some sesame seeds, chilli and pork crackling, then finish with a sprig of coriander and a lime wedge on the side.
