Make Thomasina Miers' pork belly tacos with tamarind-chipotle glaze
Take the Wahaca Test Kitchen's Mexican-inspired, signature street food home with this recipe for slow-cooked pork tacos and zingy spiced pickle.
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Cooking tools:
- Immersion blender
- Mortar and pestle
- Roasting pan
- Fine-mesh sieve
- Pastry brush
- Oven
- Stove
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Aluminum foil
- Paper towel
- Fork
- Measuring spoon
- Kettle
- Gloves
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
- â¨6-7 tamarind pods
- 3 tbsp vegetable oilâ¨
- 1 large onion, peeled, halved and thinly slicedâ¨
- 3 cloves garlic, peeled and slicedâ¨
- 1 tsp cloves, groundâ¨
- 2 tsp cumin, groundâ¨
- ½ tsp ground cinnamonâ¨
- Salt and freshly ground black pepperâ¨
- 2 tbsp demerara sugar
- Fresh 'slaw
- Sliced radishes
- Tortillas
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