Homemade tortillas are fabulous party food. The pork belly can be prepared and marinated ahead of time. I suggest cooking it the day before, so on the day it just needs reheating.
Pork belly
2 cloves | Garlic, crushed |
1 | Red chilli, chopped finely |
½ tsp | Cumin |
1 Tbsp | Oil |
½ tsp | Salt |
¼ cup | Lemon juice |
750 g | Pork belly (Main) |
1 packet | Corn tortillas |
1 serving | Chopped fresh coriander, to garnish |
Tomato salsa
2 | Tomatoes, chopped |
¼ | Red onions, sliced |
2 Tbsp | Coriander |
½ tsp | Sugar |
Guacamole
1 | Avocado |
2 cloves | Garlic |
½ | Green chillies, chopped |
1 | Lime, juiced |
Directions
- In a small bowl combine garlic, chilli, cumin, oil, salt and lemon juice. Remove skin from the pork belly. Rub the meat with marinade and leave for at least 4 hours or overnight.
- Preheat a barbecue to low. Remove the pork reserving the marinade for basting. Cook pork, covered, on hot plate for 2 hours, turning once every 30 minutes. If you find it getting too dark, place it on a sheet of tinfoil.
- While it is cooking make tomato salsa and guacamole. When the pork is cooked and tender let it sit for 10 minutes.
- Heat tortilla on barbecue for 30 seconds each side.
- Serve the pork sliced on the tortilla with a dollop each of tomato salsa and guacamole. Garnish with coriander.
- To make tomato salsa: Combine all ingredients with salt and pepper to taste.
- To make guacamole: Mash all ingredients with salt and pepper to taste.