Pork belly and hispi cabbage tacos with chorizo mayonnaise and chorizo quick kimchi
by Alyn Williams
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Ingredients
Fresh Meat
2kg pork belly, skinless
Oils & Vinegars
vegetable oil, for frying
101ml of cider vinegar
Fruit & Vegetables
1 onion, diced
1 carrot, diced
2 celery sticks, diced
200ml of apple juice
1 hispi cabbage, leaves reserved and heart shredded
1/2 white chicory, shredded
6 radishes, shredded
1/2 red pepper, peeled and diced
40g of Granny Smith apple, grated
Store Cupboard
2 chipotle chillies
750ml of chicken stock
Maldon salt
5g of anchovies, in oil, chopped
1 tbsp of fish sauce
1/2 tbsp of soy sauce
250g of masa harina
Spices & Dried Herbs
1 tsp fenugreek seeds
1 bay leaf
1 chilli, deseeded
1g of ginger, grated
Salad & Fresh Herbs
1 sprig of fresh thyme
coriander, or micro herbs (optional)
Delicatessen
151g of chorizo, finely diced
Dairy
25g of live yoghurt
1 egg
Fish & Shellfish
2g of dried shrimp, chopped
Beverages
380ml of water