CRISPY PORK BELLY TACOS

Makes 12

12 Farrah’s Taco Tortillas
Cooked crispy pork belly (We used pre prepared Beak and Sons Pork Belly but you could make your own)
1 cup shredded green cabbage
1 cup shredded red cabbage
1 cup grated carrot
½ bunch spring onion, finely chopped
1 red chili, deseeded and sliced (optional)

To serve:
Hoisin sauce/Asian BBQ sauce
Sesame seeds
Coriander

Slice your already cooked crispy pork belly (if making your own, make sure to let it cool down a bit before you slice it).

To make the slaw, mix together the shredded cabbages, carrot and spring onion.

In a dry fry pan over a medium heat, grill your tortillas for 5 to 10 seconds on each side to get some nice toasty grill marks and colour.

Assemble tacos with slaw, slice pork belly, and sliced chilies (optional). Serve with hoisin sauce, coriander, and sesame seeds.