CRISPY PORK BELLY WITH APPLE CHUTNEY

 

Ingredients

Farrah’s Low Carb Tortillas
2 Cups Pork belly, cooked and chopped into pieces
½ Cup Apple chutney or relish
Apple and cabbage slaw, thinly sliced
Spinach leaves
Radish, sliced
Coriander

Method

  1. Warm the pork belly pieces in a fry pan until it caramelizes, 5 minutes.

  2. Using a paper towel, wipe the frying pan and return to medium heat. Warm Farrah’s Low Carb Tortillas until golden and warm, 10 seconds each side.

  3. Fill tortillas with apple and cabbage slaw, spinach leaves, and juicy pork slices.

  4. Add a few dollops of chutney to each taco, then garnish with radish and coriander. Enjoy!

  • Cook your pork belly slowly to get it nice and tender, giving the fat time to render and baste the meat as it cooks.