For the pork belly: • 2 cloves garlic, crushed • 1 red chilli, chopped finely • ½ tsp cumin • 1 Tbsp oil • ½ tsp salt • ¼ cup lemon juice • 750g piece pork belly
To serve: • 1 packet Tio Pablo corn tortillas • Extra coriander to garnish
For tomato salsa: Combine2 chopped tomatoes, ¼ red onion sliced, 2 Tbsp coriander, ½ tsp sugar, salt and pepper to taste.
For guacamole: Mash 1 ripe avocado, 2 cloves garlic, ½ chopped green chilli, juice of 1 lime, salt and pepper to taste.
1. 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.
2. 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.
3. While it is cooking make tomato salsa and guacamole. When the pork is cooked and tender let it sit for 10 minutes.
