Prepare your palate, Chef, because its about to be amazed at your culinary creation! A warm tortilla wrap wraps around umami-infused pork belly pieces, infused with a sweet tamarind & BBQ soy glaze and spiced with smoked paprika. Complemented by creamy sriracha mayo, fresh greens, charred pineapply and dotted with sesame seeds.
Kate’s Tamarind BBQ Pork Belly Tacos
Kate’s Tamarind BBQ Pork Belly Tacos
with sriracha mayo & charred pineapple
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- BBQ & Soy
- Black Sesame Seeds
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Pork Belly Pieces
- Smoked Paprika
- Sriracha Mayo
- Tamarind Paste
- Tinned Pineapple Pieces
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Paper Towel
- Water
CHARRED PINEAPPLE
Boil the kettle. Place a pan over high heat with a drizzle of oil. When hot, fry the pineapple until charred, 2-3 minutes (shifting occassionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat (the Pork will cook in its own fat). Pat the pork dry with paper towel. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove from the pan and rest for 5 minutes before thinly slicing and seasoning.
GLAZE
In a small bowl, combine the tamarind paste with boiling water in 10ml increments until it dissolves into a smooth liquid. Add the BBQ & soy and set aside. Return the pan to medium heat with a drizzle of oil. Fry the garlic and the smoked paprika until fragrant, 30-60 seconds. Mix in the tamarind mixture and add the Pork belly slices. Simmer until reduced and sticky, 3-5 minutes. Remove from the pan.
TOAST & SOME PREP
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
TASTY TACO DONE
Top each tortilla with the green leaves, the Pork belly slices, the pineapple, and drizzle over the sriracha mayo. Finish with a sprinkle of the sesame seeds, and dig in, Chef!
Tinned Pineapple Pieces - 60g
Pork Belly Pieces - 200g
Tamarind Paste - 10ml
BBQ & Soy - 40ml
Garlic Clove - 1
Smoked Paprika - 2,5ml
Wheat Flour Tortillas - 2
Sriracha Mayo - 50ml
Green Leaves - 40g
Black Sesame Seeds - 5ml
CHARRED PINEAPPLE
Boil the kettle. Place a pan over high heat with a drizzle of oil. When hot, fry the pineapple until charred, 2-3 minutes (shifting occassionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat (the Pork will cook in its own fat). Pat the pork dry with paper towel. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove from the pan and rest for 5 minutes before thinly slicing and seasoning.
GLAZE
In a small bowl, combine the tamarind paste with boiling water in 10ml increments until it dissolves into a smooth liquid. Add the BBQ & soy and set aside. Return the pan to medium heat with a drizzle of oil. Fry the garlic and the smoked paprika until fragrant, 30-60 seconds. Mix in the tamarind mixture and add the Pork belly slices. Simmer until reduced and sticky, 3-5 minutes. Remove from the pan.
TOAST & SOME PREP
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
TASTY TACO DONE
Top each tortilla with the green leaves, the Pork belly slices, the pineapple, and drizzle over the sriracha mayo. Finish with a sprinkle of the sesame seeds, and dig in, Chef!
Tinned Pineapple Pieces - 120g
Pork Belly Pieces - 400g
Tamarind Paste - 20ml
BBQ & Soy - 80ml
Garlic Clove - 1
Smoked Paprika - 5ml
Wheat Flour Tortillas - 4
Sriracha Mayo - 100ml
Green Leaves - 80g
Black Sesame Seeds - 10ml
CHARRED PINEAPPLE
Boil the kettle. Place a pan over high heat with a drizzle of oil. When hot, fry the pineapple until charred, 3-4 minutes (shifting occassionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat (the Pork will cook in its own fat). Pat the pork dry with paper towel. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove from the pan and rest for 5 minutes before thinly slicing and seasoning.
GLAZE
In a small bowl, combine the tamarind paste with boiling water in 15ml increments until it dissolves into a smooth liquid. Add the BBQ & soy and set aside. Return the pan to medium heat with a drizzle of oil. Fry the garlic and the smoked paprika until fragrant, 30-60 seconds. Mix in the tamarind mixture and add the Pork belly slices. Simmer until reduced and sticky, 6-8 minutes. Remove from the pan.
TOAST & SOME PREP
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
TASTY TACO DONE
Top each tortilla with the green leaves, the Pork belly slices, the pineapple, and drizzle over the sriracha mayo. Finish with a sprinkle of the sesame seeds, and dig in, Chef!
Tinned Pineapple Pieces - 180g
Pork Belly Pieces - 600g
Tamarind Paste - 30ml
BBQ & Soy - 120
Smoked Paprika - 7,5ml
Garlic Cloves - 2
Wheat Flour Tortillas - 6
Sriracha Mayo - 150ml
Green Leaves - 120g
Black Sesame Seeds - 15ml
CHARRED PINEAPPLE
Boil the kettle. Place a pan over high heat with a drizzle of oil. When hot, fry the pineapple until charred, 3-4 minutes (shifting occassionally). Remove from the pan.
Pork BELLY
Return the pan to medium-high heat (the Pork will cook in its own fat). Pat the pork dry with paper towel. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove from the pan and rest for 5 minutes before thinly slicing and seasoning.
GLAZE
In a small bowl, combine the tamarind paste with boiling water in 15ml increments until it dissolves into a smooth liquid. Add the BBQ & soy and set aside. Return the pan to medium heat with a drizzle of oil. Fry the garlic and the smoked paprika until fragrant, 30-60 seconds. Mix in the tamarind mixture and add the Pork belly slices. Simmer until reduced and sticky, 6-8 minutes. Remove from the pan.
TOAST & SOME PREP
Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency.
TASTY TACO DONE
Top each tortilla with the green leaves, the Pork belly slices, the pineapple, and drizzle over the sriracha mayo. Finish with a sprinkle of the sesame seeds, and dig in, Chef!
Tinned Pineapple Pieces - 240g
Pork Belly Pieces - 800g
Tamarind Paste - 40ml
BBQ & Soy - 160ml
Garlic Cloves - 2
Smoked Paprika - 10ml
Wheat Flour Tortillas - 8
Sriracha Mayo - 200ml
Green Leaves - 160g
Black Sesame Seeds - 20ml
Frequently Asked Questions
What is the preparation time for Kate’s Tamarind BBQ Pork Belly Tacos?
The preparation time for Kate’s Tamarind BBQ Pork Belly Tacos with sriracha mayo & charred pineapple is between 30 and 50 minutes.
What is the total time required to make Kate’s Tamarind BBQ Pork Belly Tacos with sriracha mayo & charred pineapple?
The total time required to make Kate’s Tamarind BBQ Pork Belly Tacos with sriracha mayo & charred pineapple is between 40 and 60 minutes.
How many servings does Kate’s Tamarind BBQ Pork Belly Tacos provide?
4 servings
What are the main ingredients in Kate’s Tamarind BBQ Pork Belly Tacos?
BBQ & Soy, Black Sesame Seeds, Garlic Clove, Garlic Cloves, Green Leaves, Pork Belly Pieces, Smoked Paprika, Sriracha Mayo, Tamarind Paste, Tinned Pineapple Pieces, Wheat Flour Tortillas
What is the nutritional information of Kate’s Tamarind BBQ Pork Belly Tacos?
Calories: 1786, Carbs: 87 grams, Fat: grams, Protein: 29.3 grams, Sugar: 37.4 grams, Salt: 1564 grams
How do I prepare Kate’s Tamarind BBQ Pork Belly Tacos?
CHARRED PINEAPPLE: Boil the kettle. Place a pan over high heat with a drizzle of oil. When hot, fry the pineapple until charred, 2-3 minutes (shifting occassionally). Remove from the pan. TASTY TACO DONE: Top each tortilla with the green leaves, the pork belly slices, the pineapple, and drizzle over the sriracha mayo. Finish with a sprinkle of the sesame seeds, and dig in, Chef! TOAST & SOME PREP: Place a clean pan over medium heat. When hot, toast each tortilla until warmed through, 30-60 seconds per side. In a small bowl, loosen the sriracha mayo with water in 5ml increments until a drizzling consistency. GLAZE: In a small bowl, combine the tamarind paste with boiling water in 10ml increments until it dissolves into a smooth liquid. Add the BBQ & soy and set aside. Return the pan to medium heat with a drizzle of oil. Fry the garlic and the smoked paprika until fragrant, 30-60 seconds. Mix in the tamarind mixture and add the pork belly slices. Simmer until reduced and sticky, 3-5 minutes. Remove from the pan. PORK BELLY: Return the pan to medium-high heat (the pork will cook in its own fat). Pat the pork dry with paper towel. When hot, sear the pork until crispy, golden brown, and cooked through, 8-10 minutes per side. Remove from the pan and rest for 5 minutes before thinly slicing and seasoning.
What should be prepared from my kitchen to make Kate’s Tamarind BBQ Pork Belly Tacos?
BBQ & Soy, Black Sesame Seeds, Garlic Clove, Garlic Cloves, Green Leaves, Pork Belly Pieces, Smoked Paprika, Sriracha Mayo, Tamarind Paste, Tinned Pineapple Pieces, Wheat Flour Tortillas
How many calories does Kate’s Tamarind BBQ Pork Belly Tacos have?
1786 calories
How much fat content does Kate’s Tamarind BBQ Pork Belly Tacos have?
grams