Torta Al Pastor

Food Main Courses Quick Meals Mexican

Charlie Gilpin, Project Sandwich

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8-10 Servings

Ingredients

1kg pork belly

MARINADE

4 cloves garlic

200ml orange juice

1 tbsp oregano

1 tbsp pepper

1 tbsp cumin

2 tbsp smoked paprika

2 tbsp salt

Jar of jalapenos in brine

Small bunch coriander

Crusty sub rolls or light baguettes

PICKLED ONIONS

2 large red onions, sliced

300ml cider vinegar

3 tbsp sugar

1 tbsp sea salt

PINEAPPLE SALSA

1 small pineapple, remove skin & slice into wedges

2 fresh chillies, diced

1 small red onion, diced

2 limes

Extra virgin olive oil

Small bunch mint

GARLIC MAYO

Small jar of mayo

2-4 garlic cloves, grated

Method

Score the pork belly skin and season with sea salt. Mix the marinade ingredients together and cover the meat - but not the skin. Leave in the fridge overnight
Warm the vinegar and dissolve the sugar and salt together, pour over the onions then cover and leave overnight in the fridge to pickle
Pat the pork skin dry and place skin side up on a wire rack over one inch of water in a baking tray. Roast at 180°C for 45 minutes or until the meat is tender
Return to the oven on max for another 20 minutes to crisp. Once cool, slice into cubes or pull apart
Fry the pineapple until charred and caramelised. Once cool, finely dice and mix with the chilli, onion and mint. Add the lime juice and olive oil. Season to taste
Blend the jalapeños, brine and coriander leaves and stalks. Pulse until chunky salsa is achieved
Add garlic to the mayo, warm the bread and slice open long ways. Spread a light layer of garlic mayo followed by pork. Top with salsa, jalapeños, onions and crackling