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Slow roast pork belly tacos with chilli salsa

Slow roast pork belly tacos with chilli salsa

5 from 1 vote
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Course: Dinner Recipes, Main Food Recipes, Pork Recipes
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 340kcal


  • 1.2-1.5kg pork belly
  • 2 tbsp sea salt flakes
  • 2 tsp fennel seeds

 Chilli salsa:

  • 1 Granny Smith apple – cored, very finely sliced, skin on
  • ½ banana shallot, finely diced
  • 2 limes – juiced, zest of half
  • small glug of apple cider vinegar
  • 5-6 sprigs of coriander, including stalks, very finely chopped
  • ½ green chilli (depending on how spicy) – very finely diced
  • generous sprinkle of sea salt flakes

Mint and coriander lime slaw:

  • ½ small red cabbage – finely sliced on mandolin
  • small bunch of mint – finely chopped
  • Small bunch of coriander – finely chopped
  • 3-4tbsp good quality mayonnaise
  • glug of apple cider vinegar
  • generous sprinkle of sea salt flakes
  • generous sprinkle of white pepper
  • zest of 1-2 limes


  • warm tortillas lime wedges, extra chilli and coriander


  • Muddle the fennel seeds and sea salt flakes. Score and generously cover both skin side and meat side of the pork belly in the salt. Rewrap and leave in the fridge either overnight or for an hour or so before cooking.
  • Allow your pork belly to come to room temperature, remove from fridge 20/30 minutes before cooking.
  • Preheat oven to 220 degrees Celsius.
  • Place pork in the oven, roast for 20 minutes or so until the skin blisters then lower temperature to 170 degrees and roast for a further 3.5-4hrs until the meat falls away from the bone.


  • Prepare ingredients as noted, combine and adjust seasoning and spice to your preference. Ensure you cover the apple with plenty of lime juice to avoid it browning.


  • Combine all ingredients, adjust seasoning and lime zest to your preference. I like to blitz the coriander and mint with mayonnaise and apple cider vinegar for a more vibrant look and flavour.
  • Serve the pork with warmed tortillas, slaw & salsa. Garnish with extra lime, chill & coriander


Calories: 340kcal

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