Szechuan Spiced Pork Belly Wholemeal Tacos | Tim Bone – Master chef of Ballarat

Ingredients

• <p>INGREDIENTS</p>
• <p><em>For the Tortillas</em><br />
• 1½ cups wholemeal flour<br />
• ½ tsp salt<br />
• ½ tsp baking powder<br />
• ¼ cup extra virgin olive oil<br />
• ½ cup warm water<br />
• 1 tsp ground Szechuan peppercorns<br />
• 1 tbsp sesame seeds</p>
• <p>&nbsp;</p>
• <p><em>For the Pork Belly</em><br />
• Canola oil, for frying<br />
• 400g pork belly, skin removed and cut into 2 cm cubes<br />
• 1 tsp Chinese five spice<br />
• 1 tbsp salt<br />
• 1 tbsp brown sugar<br />
• ¼ cup wholemeal flour<br />
• 2 tbsp chilli oil<br />
• For the Szechuan Salt<br />
• 1 tsp ground Szechuan peppercorns</p>
• <p><em>For the Slaw</em><br />
• 2 tbsp sesame seeds<br />
• 2 cups shredded wombok<br />
• ¼ cup spring onion, thinly sliced<br />
• 1 heaped tbsp kewpie mayonnaise<br />
• ¼ tsp sesame oil</p>
• <p><em>For Garnish</em><br />
• Extra chilli oil, kewpie mayo and toasted sesame seeds</p>