MKR Episode 7 Recipes: Crispy Pork Belly Tacos

rewrite this content and keep HTML tags Crispy Pork Belly TacosPrep Time: 1 hr 45 mins.Cook Time: 2 hrs.Watch My Kitchen Rules on Channel 7 and stream it for free on 7plus >>Serves 6.Pork Belly1.5kg piece boneless pork belly2 tsp salt2 tsp ground black pepper2 tsp onion powder2 tsp garlic powder2 tsp chilli powder½ tsp ground cumin½ tsp ground corianderVegetable oil, for deep fryingTortillas375g plain flour1 tsp salt1 tsp baking powder80g cold pork lard, diced240ml warm waterPineapple Salsa2 cups diced fresh pineapple½ small red onion, finely chopped¼ cup finely chopped coriander1 jalapeno pepper, seeded, finely chopped1 tbs lime juice¼ tsp salt2 tsp smoked honeyPinch cayenne pepperMexican Salsa Verde2 tsp olive oil5 tomatillos or green tomatoes, cut into 1cm dice¼ brown onion, finely chopped1 jalapeno pepper, seeded, finely chopped2 garlic cloves, crushed½ bunch coriander leaves and stalks, finely choppedGuacamole2 ripe avocados1 small red onion, finely chopped3 vine ripened tomatoes, finely chopped½ cup finely chopped coriander leavesJuice of 1 limeMethod1. To prepare the pork belly, pierce rind using a Jaccard tool or the tip of a sharp knife. Combine spices in a bowl and rub all over pork.2. Preheat a smoker to 120C. Add pork and smoke for 1 hour 15 minutes or until it reaches an internal temperature of 74C.3. Meanwhile, to make tortillas, combine the flour, salt and baking powder in a large bowl. Add the lard and using your fingertips, rub into flour until mixture resembles coarse sand. Add the water and mix to form a soft dough. Turn onto a floured surface and gently knead for 3-5 minutes or until smooth. Place in a clean bowl and cover with plastic wrap or a damp cloth. Set aside for 30 mins to rest.4. To make pineapple salsa, combine the diced pineapple, red onion, coriander and jalapeno in a large bowl. Drizzle with lime and sprinkle with salt. Stir in honey and cayenne. Refrigerate, covered, for 30 minutes to allow flavours to develop.5. To make Mexican salsa verde, heat oil in medium saucepan over medium heat. Add tomatillos, onion and jalapeno. Cook for 5 minutes or until soft. Stir in garlic and cook until tomatillos are lightly browned. Transfer mixture to a blender. Add coriander. Blend until smooth. Season.6. To make the guacamole, mash avocadoes in a bowl. Stir in remaining ingredients. Season.7. Divide rested tortilla dough into 6 portions. Roll each portion out on a lightly floured surface into an 18cm disc.8. Line a baking tray with a clean tea towel.9. Heat a large heavy-based frying pan over medium-high heat. Add a tortilla and cook for 45 seconds or until bubbles form. Turn and cook for a further 20-30 seconds or until brown spots start to appear underneath. Transfer to prepared tray and fold over tea towel to cover. Repeat with remaining tortillas.10. Remove the pork belly from the smoker and let it rest for 15 minutes before slicing into 2cm-wide strips.11. Heat a deep fryer to 220C. Deep fry pork belly strips in batches for 2 minutes. Drain on absorbent paper. Deep fry a second time at 240C for 2 minutes or until golden and crisp. Drain again and season.12. Serve tortillas topped with guacamole, pork belly, salsa verde and pineapple salsa.TipsTo ensure crisp crackling, pat the skin of the pork belly dry with a paper towel. Place the pork skin side up on a wire rack and refrigerate, uncovered, ideally for 2 days.We used a pork belly skin-piercing Jaccard tool which gives small even punctures over the rind and helps it to cook crisply and evenly.We used pecan wood chunks in our smoker.MKR judges stunned by ‘raunchy’ act by controversial team: ‘Come on’The secret MKR tattoo detail that’s been hidden – until nowIf you’d like to view this content, please adjust your Cookie Settings.To find out more about how we use cookies, please see our Cookie Guide.

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