Let everyone fill their own tacos with melt-in-your-mouth slow-cooked pork belly and an easy fresh tomato salsa. Shredded iceberg lettuce adds fresh crunch.
1 x Marion’s Kitchen Thai Red Curry, which includes:
– THAI RED CURRY PASTE
– COCONUT MILK
– DRIED THAI HERBS & CHILLI
– BAMBOO SHOOTS
1kg (about 2 lb) pork belly
16 flour or corn tortillas
Fresh tomato salsa:
6 tomatoes, diced
½ small red onion, finely diced
¼ cup roughly chopped coriander (cilantro)
3 tbsp lime juice
small iceberg lettuce, shredded
Preheat oven to 150°C/302°F.
Place the THAI RED CURRY PASTE, COCONUT MILK, DRIED THAI HERBS & CHILLI and BAMBOO SHOOTS in a large bowl. Whisk until well combined.
Place pork belly in a casserole dish and pour over red curry mixture. Cover tightly with foil and roast for 3 hours or until pork is soft and tender. Remove pork from dish and use a knife or fork to slice and pull the pork apart. Place in a large bowl and pour over the sauce and bamboo shoots remaining in the casserole dish.
In the meantime, place fresh tomato salsa ingredients in a bowl and mix well. Heat tortillas following packet instructions.
Serve warm pulled pork with shredded lettuce, tomato salsa and tortillas so that everyone make their own soft taco.
