Chipotle pork belly tacos with gochujang mayo

Ingredients

1.2kg boneless pork belly, skin scored

4 chipotle chillies in adobo sauce, plus 2 tbs adobo sauce

2 tbs each tomato paste and brown sugar

1/3 cup (80ml) apple cider vinegar

1 tsp sesame oil

1 red onion, sliced

1/2 savoy cabbage, finely shredded

4 jalapenos, thinly sliced

1 bunch coriander, leaves roughly chopped, plus extra leaves to serve

12 flour tortillas, warmed

Gochujang Mayonnaise

1 cup (300g) whole-egg mayonnaise

2 tbs gochujang (Korean fermented chilli paste)

Juice of 1/2 lime, plus extra wedges to serve

Directions

Place pork, skin-side up, on a wire rack set over a baking tray. Sprinkle with 1 tsp salt. Chill, uncovered, overnight to dry skin.
The next day, preheat oven to 220 ̊C. Dry skin with paper towel, then scatter 1 tsp salt over skin. Bake for 1 hour or until skin is crisp. Combine chipotle chillies, adobo sauce, tomato paste, sugar and 11/2 cups (375ml) water in a jug. Line a baking dish with foil and pour in chipotle sauce. Place pork, skin-side up, on top of sauce. Reduce oven to 160 ̊C. Roast for 1 hour 45 minutes or until tender. Remove from oven. Set pork aside, discarding sauce. Cool slightly.
Meanwhile, to make the pickled onions, combine vinegar, sesame oil and 1/2 tsp salt in a bowl. Add onion, then cover with plastic wrap and set aside to pickle.
For the gochujang mayonnaise, combine all ingredients in a bowl. Chill until needed.
To make the slaw, combine the cabbage, jalapeno and coriander in a bowl.
Thickly slice pork. Spread tortillas with gochujang mayo. Top with slaw, pork, onion and coriander. Serve with lime wedges.

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