Pork belly cooked in sticky BBQ sauce and served in a soft tortilla taco with a sweet and spicy pineapple salsa.

Ingredients

• 300 ml of BBQ sauce
• 4 pork belly slices
• 50 ml of chicken stock or water
• For the Salsa:
• 220g tin of pineapple chunks
• 1 small red onion, diced
• 1 fresh red chilli, diced
• A handful of fresh coriander and mint, roughly chopped
• Juice of 1 lime

Instructions

1. First, lay the pork belly slices into a bowl, drizzle with oil and season with freshly ground salt and black pepper. Then, place a nonstick frying pan on a high heat and fry the pork belly for 10 minutes, or until it’s golden brown on all sides.
2. Once the pork belly is done, remove it from the pan and set aside. Add the BBQ sauce and water to the pan and mix before returning the pork and coating in the sauce. Cover and cook for 15 minutes, or until the sauce thickens to a sticky texture.
3. For the salsa, simply mix the list of ingredients together. Do not add the juice from the can of pineapples, and remember to remove chilli seeds for less heat.
4. Finally, lay each BBQ pork slice into a small tortilla wrap. Spoon in some of the pineapple salsa, and drizzle over a little sauce from the pan. Finish off with a garnish of shredded carrot or cabbage, and some zest from the lime.

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