Chipotle Pork Belly & Chorizo Tacos and Pineapple Salsa
with Cheese, Smashed Avocado, Baby Gem Salad and Wedges
- Milk
- Sulphites
- Wheat
- Cereals containing gluten
- Milk
- May contain traces of allergens
- Celery
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.
Ingredients
450 grams
Potatoes
1 tin(s)
Pineapple Rings
30 grams
Tomato Puree
20 grams
Chipotle Paste
280 grams
Pork Belly
1 bunch(es)
Coriander
40 grams
Mature Cheddar Cheese
(Contains: Milk, Milk, May contain traces of allergens)
1 unit(s)
Baby Gem Lettuce
(Contains: May contain traces of allergens, Celery)
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
90 grams
Diced Chorizo
(Contains: Milk)
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
Utensils
Instructions
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.
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.
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).
Grate the Cheddar cheese. Trim the baby gem, halve lengthways, then thinly slice.
In a small bowl, combine the sugar and olive oil for the salsa (see pantry for both amounts) and half the cider vinegar. Season with salt and pepper, then mix together.
Add the coriander and pineapple to the bowl, mix together, then set your salsa aside.
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.
Heat a large frying pan on medium-high heat (no oil).
Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins.
Pop the tortillas (3 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.
Just before you're ready to serve, add the baby gem to the salad dressing and toss to coat.
Transfer the tortillas to your plates. Top with a small handful of the baby gem salad, then the pork belly chunks. Scatter on the chorizo. Sprinkle over the cheese and spoon on the pineapple salsa - as much or as little 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!
Enjoy!
