Chipotle Pork Belly Tacos and Pineapple Salsa

In a small bowl, combine the tomato puree, chipotle paste, 1 tbsp of the pineapple syrup 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). 

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. 

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.