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Mexican-Style Pork Roast With Tortillas

Ingredients

• 1 pork leg roast (about 2.8kg), skin on and bone in
• 1 tbsp sea salt flakes, crushed slightly, plus more for seasoning
• Salsa:
• 4 Roma tomatoes (about 385g total)
• 3 spring onions, trimmed (about 90g total)
• 2 green jalapeño chillies (about 60g total)
• 1/2 cup loosely packed fresh coriander leaves (8g)
• 1 1/2 tbsp apple cider vinegar
• 1 garlic clove, chopped
• Coriander-Lime Salt
• 2 tbsp sea salt flakes
• 1 tbsp lime zest, finely grated
• 1 tbsp coriander seeds, toasted and coarsely crushed (or 1 tsp ground coriander)
• To serve:
• 24 corn or small flour tortillas, warmed
• 6 red radishes, sliced thinly on a mandolin
• 1 cup loosely packed fresh coriander leaves (16g)

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