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Chipotle Pork Belly Tacos and Pineapple Salsa
Chipotle Pork Belly Tacos and Pineapple Salsa

Chipotle Pork Belly Tacos and Pineapple Salsa

with Cheese, Smashed Avocado, Baby Gem Salad and Wedges

Our Chipotle Pork Belly Tacos and Pineapple Salsa is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.

Tags:
New
Spicy
Allergens:
Sulphites
Milk
Wheat
Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 tin(s)

Pineapple Rings

30 grams

Tomato Puree

20 grams

Chipotle Paste

280 grams

Pork Belly

1 bunch(es)

Coriander

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

1 pinch

Chilli Flakes

40 grams

Mature Cheddar Cheese

(Contains: Milk)

1 unit(s)

Baby Gem Lettuce

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

1 pot(s)

Smashed Avocado

Not included in your delivery

1 tsp

Sugar for the Marinade

1 tbsp

Olive Oil for the Marinade

½ tsp

Sugar for the Salsa

½ tbsp

Olive Oil for the Salsa

½ tsp

Sugar for the Dressing

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)4737 kJ
Energy (kcal)1132 kcal
Fat42.9 g
of which saturates14.9 g
Carbohydrate116.3 g
of which sugars21.2 g
Dietary Fibre14.2 g
Protein54.4 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Oven dish
Small Bowl
Grater
Baking Dish
Medium Bowl

Instructions

Chip, Chip, Hooray
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel).

Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside.

Remove the pineapple rings from the tin and set aside, reserving some of the juice for the marinade.

Make the Marinade
2

In a small bowl, combine the tomato puree, chipotle paste, 1 tbsp of the pineapple juice per person, the sugar and olive oil for the marinade (see pantry for both amounts). Season with salt and pepper, then mix well. 

Remove the pork belly from the packaging. Place in an ovenproof baking dish.

Spoon over the chipotle marinade, ensuring the pork is evenly coated.

Time to Roast
3

When the oven is hot, roast the potato wedges on the top shelf until golden, 25-35 mins. Turn halfway through.

At the same time, roast the pork on the middle shelf of your oven until piping hot, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

While everything's in the oven, cut the pineapple into small chunks. Roughly chop the coriander (stalks and all). 

Time to Salsa
4

In a small bowl, combine the sugar and olive oil for the salsa (see pantry for both amounts), half the cider vinegar and a pinch of the chilli flakes (add less if you'd prefer things milder). Season with salt and pepper, then mix together.

Add the coriander and pineapple to the bowl, mix together, then set your salsa aside. 

Grate the Cheddar cheese. Trim the baby gem, halve lengthways, then thinly slice. 

Finishing Touches
5

In another medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with the remaining cider vinegar. Season with salt and pepper, then set the salad dressing aside. 

Just before you're ready to serve, add the baby gem to the salad dressing and toss to coat.

Pop the tortillas (2 per person) into the oven to warm through, 2-3 mins. 

Once cooked, transfer the pork to a clean board and carefully cut into 2-3cm chunks. Pop back into the baking dish and toss in the remaining sauce.

Serve Up
6

Transfer the tortillas to your plates. Top with a small handful of the baby gem salad, then the pork belly chunks.

Sprinkle over the cheese and spoon on the pineapple salsa - as much as you'd like.

Serve the wedges and remaining baby gem salad alongside, as well as the smashed avocado in a small ramekin on the side for dipping. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

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