Taco Tostado with Pulled Pork


1kg pork belly

20 tortillas

½ cup Queso Blanco Cheese, grated

100g butter, melted

sour cream, to serve



3 blush tomatoes, chopped

5 spring onion stems, chopped

1 avocado, chopped

½ lime, juiced

½ bunch coriander, chopped



½ bunch coriander, chopped

1 red capsicum, in half, de-seeded

½ red onion

1 knob of ginger, sliced

2 cloves of garlic

1 pickled jalapeno

2 tbsps. paprika

1 tbsp. ground chilli

1 tbsp. cumin

2 tbsps. vinegar

2 – 3 tbsp. extra virgin olive oil



Preheat oven to 180C.

Put marinate ingredients in a food processor and blend until smooth.

Put pork on lined baking dish and season with salt. Pour the marinade on top and cover with another sheet of baking paper. Cover the baking dish with foil and cook for 2 – 2 ½ hours.

Paint taco shells with melted butter and put in oven for 5 – 10 minutes, or until golden and crisp. Cut pork into pieces, place in large bowl and pull apart, mixing with the marinade.

In a small bowl, combine salsa ingredients. Assemble tacos by laying a tortilla and topping with pork, salsa and sour cream. Stack with another tortilla and toppings, and cover with grated cheese.