Slow Cook Pork Belly Tacos with Spicy Pineapple Salsa

Instructions

1. Take the skin off your pork belly and leave to one side.
2. Place the pork belly in a heavy dish with 50ml of salted water, 1 red chilli, ½ pack coriander & ½ bulb of garlic. Cover with a tight lid and cook for 2 hours on 170C.
3. To make the crispy crackling, sprinkle the pork skin liberally with Cornish Sea Salt Crystals and bake in the oven for 45 mins until dry and crispy.
4. Once the pork belly is cooked, remove it from the liquid and place in the fridge to harden up.
5. To make the pineapple salsa, peel, quarter and core the pineapple. Place on a griddle for a few minutes each side finishing with a pinch of Cornish Sea Salt Fresh and Zesty. Roughly chop the pineapple and mix with lime juice, coriander, spring onions and red chilli.
6. Once the pork is chilled and hard, slice into long, thin strips and sprinkle with Cornish Sea Salt and chilli powder. Fry it all in a hot pan until crispy and brown.
7. Build your tacos with some fresh crunchy lettuce, pork belly steak, pineapple salsa, yoghurt and a sprinkle of the crackling.