Ingredients
Pork Belly
- 1.2 kg pork belly.
- 2 cloves garlic, minced.
- 2 cm ginger, minced.
- 1 long red chilli, finely chopped.
- 2 tablespoons tamari.
- 1 tablespoon rice malt syrup.
- 2 tablespoons apple cider vinegar.
- 1 cinnamon stick, broken into pieces.
- 2 tablespoons extra virgin olive oil.
- 1 teaspoon sea salt.
Pancakes
- 1 cup buckwheat flour.
- 1/2 teaspoon sea salt.
- 2 eggs.
- 125 ml full-fat milk.
- olive oil, for frying.
To serve
- 1 large cucumber, peeled into ribbons.
- 1 small daikon, julienned.
- 2 spring onions, finely sliced.
- 2 tablespoons sesame seeds.
- 1 teaspoon dried chilli flakes.
- 100 g full-fat mayonnaise.
- 2 limes, cut into wedges, to serve.
Directions
- 1. Preheat a fan-forced oven to 220°C/425°F/Gas Mark 7.
2. Pat the skin of the pork belly dry with a paper towel. Score the skin in lines as close as possible together. You will need a very sharp knife or a stanley knife is also great for this.
3. In the base of a heavy-based roasting pan, combine garlic, ginger, chilli, tamari, rice malt syrup, apple cider vinegar and cinnamon. Stir to combine. Place pork, rind-side up into the roasting pan, making sure none of the rind touches the liquid. Drizzle olive oil over the pork rind and sprinkle over salt.
4. Place pork belly into the oven and roast for 40 minutes until the skin bubbles and crackles.
5. Reduce oven temperature to 160°C/325°F/Gas Mark 3 and cook for another 2.5 hours until the pork is tender.
6. Remove pork from the oven and transfer to a chopping board. Slice into pieces.
7. Start making the pancakes when the pork has 20 minutes to go. Place milk and eggs into a large mixing bowl. Whisk to combine. Add in buckwheat flour and salt and whisk until your form a smooth batter. Add in 250ml (1 cup) of water and whisk until the batter thins out.
8. Place a frying pan over medium heat. Add in a little olive oil to coat the base of the pan and pour in 60ml (1/4 cup) of mixture. Swirl to spread out the batter. Cook for 1 minute, until air bubbles form and the bottom is lightly golden. Flip and cook for another minute. Transfer pancake to a plate and continue with the remaining batter until you finish up the batter.
9. Now to assemble your tacos! Simply stuff your buckwheat pancake with cucumber ribbons, daikon, pork belly, spring onions, mayonnaise, chilli flakes and sesame seeds. Drizzle with a little lime juice to serve.
Note
- For a super crunchy pork crackling, make sure you thoroughly dry the skin.
Savoury tacos are our new obsession. We've filled a traditional buckwheat crepe with some punchy Asian flavours, crispy pork crackling and some zesty lime. This recipe takes a little while, but it's the perfect Sunday night meal to impress any guest!
Ingredients
Pork Belly
- 1.2 kg pork belly.
- 2 cloves garlic, minced.
- 2 cm ginger, minced.
- 1 long red chilli, finely chopped.
- 2 tablespoons tamari.
- 1 tablespoon rice malt syrup.
- 2 tablespoons apple cider vinegar.
- 1 cinnamon stick, broken into pieces.
- 2 tablespoons extra virgin olive oil.
- 1 teaspoon sea salt.
Pancakes
- 1 cup buckwheat flour.
- 1/2 teaspoon sea salt.
- 2 eggs.
- 125 ml full-fat milk.
- olive oil, for frying.
To serve
- 1 large cucumber, peeled into ribbons.
- 1 small daikon, julienned.
- 2 spring onions, finely sliced.
- 2 tablespoons sesame seeds.
- 1 teaspoon dried chilli flakes.
- 100 g full-fat mayonnaise.
- 2 limes, cut into wedges, to serve.
Directions
- 1. Preheat a fan-forced oven to 220°C/425°F/Gas Mark 7.
2. Pat the skin of the pork belly dry with a paper towel. Score the skin in lines as close as possible together. You will need a very sharp knife or a stanley knife is also great for this.
3. In the base of a heavy-based roasting pan, combine garlic, ginger, chilli, tamari, rice malt syrup, apple cider vinegar and cinnamon. Stir to combine. Place pork, rind-side up into the roasting pan, making sure none of the rind touches the liquid. Drizzle olive oil over the pork rind and sprinkle over salt.
4. Place pork belly into the oven and roast for 40 minutes until the skin bubbles and crackles.
5. Reduce oven temperature to 160°C/325°F/Gas Mark 3 and cook for another 2.5 hours until the pork is tender.
6. Remove pork from the oven and transfer to a chopping board. Slice into pieces.
7. Start making the pancakes when the pork has 20 minutes to go. Place milk and eggs into a large mixing bowl. Whisk to combine. Add in buckwheat flour and salt and whisk until your form a smooth batter. Add in 250ml (1 cup) of water and whisk until the batter thins out.
8. Place a frying pan over medium heat. Add in a little olive oil to coat the base of the pan and pour in 60ml (1/4 cup) of mixture. Swirl to spread out the batter. Cook for 1 minute, until air bubbles form and the bottom is lightly golden. Flip and cook for another minute. Transfer pancake to a plate and continue with the remaining batter until you finish up the batter.
9. Now to assemble your tacos! Simply stuff your buckwheat pancake with cucumber ribbons, daikon, pork belly, spring onions, mayonnaise, chilli flakes and sesame seeds. Drizzle with a little lime juice to serve.
Note
- For a super crunchy pork crackling, make sure you thoroughly dry the skin.