La Banderita Chopped Pork Belly Tacos | Justine Schofield Recipe

Ingredients

• 1 tbs. extra virgin olive
• 1.2kg piece of pork belly, skin on and scored
• 1L chicken stock
• La Banderita tortillas , to serve
• Parsley, to garnish (optional)
• Salt
• Spicy tomato salsa
• 3 ripe tomatoes, quartered
• 1 chipotle in adobo sauce
• 1 tbs. red wine vinegar
• 1 tbs. sugar
• 2 clove garlic
• 1/2 white onion, the other 1/2 finely chopped to garnish
• 1/2 tsp dried oregano