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  • Pork belly 1.4 kg
  • Onions (roughly chopped) 389.0 g
  • Fresh garlic (finely chopped) 10.0 g
  • Jalapeños (fresh, chopped) 15.0 g
  • Knorr Aromat Naturally Tasty 10.0 g
  • Cumin (ground) 10.0 g
  • Fresh coriander (roughly chopped) 20.0 g
  1. Preparation:

    • Preheat oven to 140°C. In a roasting pan, place the pork belly in the centre and cover with all the ingredients. Cover with foil and slow cook in oven for 3 - 4 hours until tender.
    • Remove pork from the sauce and allow to cool slightly.
    • In a pan, reduce the sauce to desired consistency.
    • Shred the pork and mix with reduced sauce. Set aside for use.


  2. Serving Suggestion:

    • Place shredded lettuce in a taco, fill with hot sofrito pork and garnish with pineapple and chorizo salsa.


  3. Chef's Note:

    • Replace pork with chicken as an alternative. If you have already made sofrito sauce, pour that over your protein, cover and slow cook for 3 - 4 hours. Olé.