Make Thomasina Miers' pork belly tacos with tamarind-chipotle glaze | Recipes | Foodism

Ingredients

• 1.5kg pork belly, skin scored into strips
• 2 tsp fennel seeds
• ½ tsp black peppercorns
• 50g molasses sugar
• 3 tbsp olive oil
• 500ml dry cider
• 100ml water
• 3 carrots, cut into 5 cm lengths
• 2 celery sticks, cut into 5 cm lengths
• 3 chipotle chillies
• 6-7 tamarind pods
• 3 tbsp vegetable oil
• 1 large onion, peeled, halved and thinly sliced
• 3 cloves garlic, peeled and sliced
• 1 tsp cloves, ground
• 2 tsp cumin, ground
• ½ tsp ground cinnamon
• Salt and freshly ground black pepper
• 2 tbsp demerara sugar
• Fresh 'slaw
• Sliced radishes
• Tortillas