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Preparation:

  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.

     

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