TUMBULGUM STYLE BAJA PORK BELLY TACOS

INGREDIENTS

• 2 ½ kg Pork Belly
• 100 gm SHASHEMANE TUMBULGUM DRY MEAT RUB
• BAJA SLAW TOPPING
• 1/2 Pineapple
• 180 gm Green Cabbage shredded
• 8 Radishes, quartered and thinly sliced
• 2 Serranos, seeded, finely chopped
• 1 Lime Juiced
• 100 gm Onion diced
• 80 gm Red Cabbage finely sliced
• 80 ml Sour Cream
• Corn tortillas,
• warmed Goats cheese, crumbled

METHOD

1. With a sharp knife, score fat side of Pork belly by slicing diagonally about 2 cm apart. Do not penetrate meat.
2. Season all sides of pork belly with 3/4 the SHASHEMANE TUMBULGUM DRY MEAT RUB. Store remaining SHASHEMANE TUMBULGUM DRY MEAT RUB for additional uses. Place Pork belly on baking tray cover and refrigerate 24 hours.
3. Smoke Pork belly using Apple wood at 90c for 5 hours until very tender.
4. Heat BBQ. Remove the skin and core from Pineapple, cut the Pineapple into 4 pieces. BBQ Pineapple until grill marks are visible on all sides. Chop roasted Pineapple into small pieces, place on absorbant towel to drain excess juice.
5. Combine drained Pineapple with all remaining Baja slaw ingredients, mix together to combine. Cover and refrigerate until needed.
6. To serve, slice smoked Pork belly into thin strips. Place on warm tortilla s with Baja Slaw and crumbled Goats cheese. Fold in half to serve.