Mexico's Pork Tacos Al Pastor with Pineapple Salsa

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Choice (3 Nights For 2) on Sunday, September 13, 2020.

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Mexico's pork belly taco with pineapple, salsa roja, chipotle and pumpkin mayo.

Ingredients

Before you start. Preheat oven to 220°C (or 200°C fan bake) if using to heat tortillas.
Prep salsa. Reserve 3 Tbsp of pineapple juice and set aside. Prep pineapple and capsicum and toss in a small bowl with vinegar. Season with salt and pepper and set aside.
Prep tacos. Prep cabbage, coriander and lemon. Set aside separately.
Heat tortillas. Wrap tortillas in foil and cook in oven for about 12-14 minutes, until warmed through. Alternatively, just before serving, wrap stack of tortillas in a damp tea towel and heat in microwave for 1-2 minutes, until warm.
Prep pork. Pat pork dry and slice 1cm. Toss with smoky Mexican spices and reserved pineapple juice. Season with salt and set aside.
Cook pork. Heat oil in a large fry-pan on medium heat. Cook pork, in batches, for about 3 minutes each side or until golden and crispy. Turn off heat, remove pork from pan and roughly chop into bite sized pieces. Return to pan and toss with chipotle sauce. Season to taste with salt and pepper.
Serve. Tortillas filled with smoky pumpkin mayo, cabbage, pork, salsa, salsa roja and coriander. Serve lemon wedges on the side for squeezing.