Our Gooralie Free-Range Pork Belly Tacos with Pineapple Salsa pack in the flavour and yet are versatile enough to be a zingy mid week meal or a party crowd pleaser! Each bite of the delicious savoury pork belly with sweet spicy pineapple salsa is a winner, and even though we’ve budgeted 3 – 4 tacos per person, but be warned, they’re so good you and your guests will be wanting more!
Gooralie Free-Range Pork Belly Tacos with Pineapple Salsa
Preparation
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Serves: 3 – 4
For the Gooralie Free-Range Pork Belly:
- 800g pork belly, skin removed and cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to taste)
- Juice of 1 lime
For the Caramelised Pineapple Salsa:
- 420g fresh pineapple, finely diced
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 1 bunch of coriander, finely chopped
- 1 red chili, finely chopped (adjust to taste) Juice of 1 lime
- Salt and black pepper, to taste
For Assembling:
- 12 small flour or corn tortillas
- Fresh lettuce, finely shredded
- Lime wedges, for serving
For the Gooralie Free-Range Pork Belly:
- Preheat your oven to 180°C.
- In a bowl, toss the Gooralie Free-Range Pork belly pieces with salt, black pepper, minced garlic, ground cumin, smoked paprika, and chili powder. Ensure the pork is well coated with the spices.
- Heat olive oil in an oven-safe saucepan or roasting tin over medium-high heat. Add the seasoned pork belly pieces and sear on all sides until golden brown.
- Squeeze lime juice over the seared pork belly and transfer the skillet to the preheated oven.
- Roast the belly in the oven for about 30-40 minutes or until the meat is tender and cooked through. Baste the pork with any juices halfway through cooking.
For the Caramelized Pineapple Salsa:
- In a saucepan, heat the olive oil over medium heat. Add the diced pineapple and brown sugar. Cook, stirring occasionally, until the pineapple caramelizes and turns golden brown. Remove from heat and let it cool slightly.
- In a bowl, combine the caramelized pineapple, finely chopped red onion, red chili, and lime juice. Season with salt and black pepper. Mix well to create the salsa. Refrigerate until ready to use, and add the coriander.
To Assemble:
- Warm the tortillas according to the package instructions.
- Place some shredded lettuce on each tortilla.
- Top the lettuce with a few pieces of the roasted pork belly.
- Spoon a generous amount of caramelized pineapple salsa over the pork.
- Serve the pork belly tacos with lime wedges on the side.
Our Gooralie Free-Range Pork tips:
The key to perfect crackling is dry rind – for best results, we recommend to remove packaging and place on a rack uncovered in fridge overnight
When scoring the rind, use a Stanley knife for precise cuts.
