serves
4
prep
20 minutes
cook
3 hours
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
3
hours
difficulty
Easy
level
Ingredients
Pork belly
- 3 onions, halved, skin on
- 5 cloves garlic
- 5 red chillies
- 2 star anise
- 3 tbsp cumin seeds
- 3 tbsp coriander seeds
- 1 kg pork belly
- 1 thumb-sized piece of ginger
- 50 ml white wine vinegar
Salsa
- ½ red onion, diced
- ½ green chilli, diced
- Salt
- Juice of 1 lime
Beans
- 2 tins kidney beans, drained and rinsed
- 30 ml olive oil
- 2 cloves garlic, sliced
Guacamole
- 2 avocados
- Lime juice and zest, to taste
- 1 tbsp Tabasco
- Handful coriander
- 1 large tomato, deseeded and diced
- Corn tortillas, to serve
Instructions
- Preheat the oven to 200°C. Place the onion, garlic, chilli, star anise, cumin and coriander seeds on a tray and cook for 30 minutess until softened and blackened. Remove and place in a blender. Season with grated ginger, salt and vinegar. Blend to a rough paste.
- Smear this paste over the pork belly and wrap in tinfoil. Cook at 150°C for 2½ hours until the meat is soft. Remove the tinfoil and increase the oven heat to 220°C for a further 10 minutes so the paste gets charred. Finish with grated lime zest and salt, then slice.
- Meanwhile, to make a quick salsa, dice the onion and chilli, then season with lime juice and salt.
- To make the guacamole, mash the ripened avocado with a fork, season with lime zest, lime juice, tabasco and salt, mix and season to taste. Dice the tomato and fold this through the mix.
- For the beans, heat a pan and add the oil. Slowly cook the garlic over a medium heat until golden brown, then add the beans. Fry until the beans begin to break down.
- Season with salt. Use a masher to create a pulp.
- Serve pork belly, salsa, guacamole and beans to share, with warmed corn tortillas, and build to eat in your hands.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
