Bar Patrón's pork belly tacos are a simple and spicy Mexican classic. The combination of pasilla and arbol chillies gives the salsa in this dish an extra kick.
- • 250g pork belly
- • Handful of rock salt
- • 4 x 15cm fresh corn tortillas
- For the salsa
- • 50g pasilla chilli
- • 15g arbol chilli
- • 2 garlic cloves, crushed
- • ½ brown onion, roughly chopped
- • 250ml orange juice
- • 50ml lager
- • Pinch of salt
- • 15g panella (Mexican sugar)
- To garnish
- • Pickled onion
- • Fresh jalapeño, chopped
- • 4 sprigs of coriander
- Heat oven to 200°C.
- Massage pork belly with rock salt and leave in a tray to dry for one hour.
- Lightly score skin and place in oven to cook for 45 minutes.
- Once cooked and skin has turned to golden, remove from oven and cut into bite-sized pieces.
- In a frying pan, toast chillies for roughly two minutes
- Add garlic and onion and cook until golden.
- Place in a blender and add remaining salsa ingredients. Blend until combined.
- In a frying pan, lightly heat the tortillas and remove.
- Spread salsa on tortillas evenly. Add two slices of pork belly to each.
- Garnish with pickled onion, jalapeño and coriander.