Pork belly and hispi cabbage tacos with chorizo mayonnaise and chorizo quick kimchi

by Alyn Williams
Return to Recipe
Print

Ingredients

Fresh Meat

  • 2kg pork belly, skinless

Oils & Vinegars

  • vegetable oil, for frying
  • 100ml of cider vinegar
  • 300g of vegetable oil
  • 1 tbsp 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
  • 5 radishes, shredded
  • 1/2 red pepper, peeled and diced
  • 40g of Granny Smith apple, grated
  • radishes, finely sliced

Store Cupboard

  • 2 chipotle chillies
  • 750ml of chicken stock
  • Maldon salt
  • 2g of Maldon salt
  • 5g of anchovies, in oil, chopped
  • 1 tbsp of fish sauce
  • 1/2 tbsp of soy sauce
  • 1 pinch of Maldon salt
  • 250g of masa harina
  • 1 pinch of Maldon salt

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

  • 50g of chorizo, finely diced
  • 100g of chorizo, finely diced
  • chorizo, finely sliced or diced

Dairy

  • 25g of live yoghurt
  • 1 egg

Fish & Shellfish

  • 2g of dried shrimp, chopped

Beverages

  • 50ml of water
  • 330ml of water, hot