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Ingredients

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Preparation:


Perfect for a Mexican fiesta.

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Preparation

  1. Preparation:

    • Preheat oven to 140°C. In a roasting pan, place the 1.4kg pork belly in the center and cover with roughly chopped389g onions, 10g garlic,15g jalapeno, 5g Robertson's Paprika, 5gRobertsons Cinamon, 10g Cumin, 750g Knorr Professional Tomato Pronto and 20g coriander. 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 10g shredded lettuce per 1 taco shells. 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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