Shattering crisp pork belly tacos

Elevate your #TacoTuesday!


Prep
24 hrs
Total
30 min
Serves
8

METHOD

  1. Salt the skin on the pork belly like a sidewalk. Yes heavy very heavy. Leave in fridge for 24 hours uncovered. Yes uncovered (dry it out).
  2. Remove from fridge and brush 90% of the salt off, slice in half. Remove the patented paddle from your active fry and place a few ring moulds in for you belly to rest on. It’s important to have it elevated. (Cook from the top down not from the bottom up).
  3. Place belly on ring moulds under the heat source and cook for 30 minutes.
  4. Remove and let rest for 7 minutes (take pictures of your crazy crispy crisp belly, post it to Instagram. Tag me @chefrandyfeltis) Carve with serrated knife.
  5. Dress the taco shell with aioli, salsa, coriander top with crispy pork belly and enjoy.

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1 comments

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Would it be possible to make the recipes printable. Rather than just saving the link to Pinterest etc.

January 04, 2019 at 1:15 pm

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