Slow Cook Pork Belly Tacos with Spicy Pineapple Salsa

Instructions

1. Take the skin off your pork belly & 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 & cook for 2 hours on 170.
3. To make the crispy crackling, sprinkle the pork skin liberally with Cornish Sea Salt Crystals & bake in the oven for 45 mins until dry & crispy.
4. Once the pork belly is cooked, remove it from the liquid & place in the fridge to harden up.
5. To make the pineapple salsa, peel, quarter & 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 & mix with lime juice, coriander, spring onions & red chilli.
6. Once the pork is chilled and hard, slice into long, thin strips & sprinkle with Cornish Sea Salt and chilli powder. Fry it all in a hot pan until crispy & brown.
7. Build your tacos with some fresh crunchy lettuce, pork belly steak, pineapple salsa, yoghurt & a sprinkle of the crackling.