Pork belly, black pudding, tomatillo salsa & crackling

Pork belly, black pudding, tomatillo salsa & crackling

By
From
Breddos Tacos
Serves
4
Photographer
Kris kirkham

Ingredients

Quantity Ingredient
100g flaky sea salt, plus extra
1 tablespoon smoked paprika
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon ground cloves
400g boneless pork belly, skin on and scored
1.5 litres chicken stock
250g black pudding, thinly sliced

To serve

Quantity Ingredient
8 Corn tortillas
50g * tomatillo salsa
1 tablespoon Breddos hot sauce
handful coriander leaves, (optional)

Method

  1. Mix the salt and spices together and spread them over the meat side of the belly. Refrigerate for 24 hours.
  2. When you’re ready to cook, preheat the oven to 240°C. Rinse the belly and pat dry. Heavily rub the skin with salt, then place the belly in an ovenproof dish or roasting tray into which it will fit snugly, skin side up. Pour in the chicken stock, being careful not to get the skin wet (it needs to be dry to form the crackling). Cook the belly for 20–30 minutes, or until the skin blisters and crackles. Turn the temperature down to 150°C and cook the belly for 3½ hours, or until tender. Once done, remove the pork and set aside to cool. Once cool, cut the belly into strips 10cm long and 4cm wide and set aside.
  3. Heat a frying pan over medium heat and add the black pudding. Fry until soft, but still malleable, for about 1 minute. Remove and set aside.
  4. In the same pan, warm up the tortillas – once they are puffing up, place on your serving dish or plates. On each tortilla place a couple of slices of black pudding, a slice of pork belly and a drizzle of tomatillo salsa and breddos hot sauce. Garnish with coriander, if using, and serve.
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