How do you make tacos even more delicious? You add orange-scented pulled pork, grilled corn salsa and cashew sour cream – and the slow cooker does all the hard work.

Recipe Paul Curzon | Photograph Aubrey Jonsson

Pulled pork tacos
serves 2

500g pork belly
4 cups crushed tomatoes
¼ cup Worcestershire sauce
Juice of 4 oranges, freshly squeezed
4 cloves crushed garlic
¼ cup shredded parsley
1 tsp orange zest
salt and pepper, to taste
Taco shells or tortillas
iceberg lettuce, shredded or chopped
fresh mint

To slow cook pork belly with crushed tomatoes, Worcestershire sauce, orange juice and garlic, leave for 6 hours on low in your slow cooker.
Remove pork and shred. Blend remaining sauce and add shredded parsley and orange zest to taste. Finish with salt and pepper.
Add half the sauce back to the shredded pork and keep the remaining sauce for top of tacos.
Fill taco shells or tortillas with corn salsa, sour cream, lettuce and mint. Drizzle with extra sauce.

grilled corn salsa
2 corn cobs
2 diced tomatoes
¼ red onion, diced
½ red capsicum, diced
½ cucumber, diced
Grill corn on barbecue until golden brown. Remove corn from cob and add the remaining ingredients.

cashew sour cream
½ cup cashews
1 cup water
squeeze of lemon juice
Salt and pepper, to taste

Soak half a cup of cashews in water and put in the fridge overnight (or a couple of hours is pressed for time). Strain the cashews and discard water. Blend with a small amount of fresh water to get desired texture. Squeeze lemon juice into mixture. Add salt and pepper to taste.

 

This recipe first appeared in the May 2020 issue of SALIFE magazine.