Pork Belly Tacos Recipe
Glazed pork belly stuffed in 3 naan bread with sliced watermelon radish, topped with apple pico.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Pork Belly
Preheat your oven to 160°C (320°F). Score the skin of the pork belly in a crosshatch pattern. Rub the pork belly with salt, black pepper, soy sauce, honey, and minced garlic. Place the pork belly in a roasting pan and cover with foil. Roast in the oven for about 2.5 hours or until tender.
- 2
- 3
Prepare the Apple Pico
While the pork belly is roasting, dice the apple and red onion. In a bowl, mix the diced apple, red onion, chopped cilantro, and juice from the lime. Season with salt and pepper to taste. Set aside.
- 4
Assemble the Tacos
Once the pork belly is done, let it rest for 10 minutes before slicing. Slice the watermelon radish thinly. To assemble, take a piece of naan bread, layer with sliced pork belly, watermelon radish, and top with apple pico. Repeat for the remaining naan.
- 5
Serve
Serve the pork belly tacos warm with extra lime wedges on the side.