Taco Time

Porky Pork Taco’s with Horseradish Slaw 

This is a real Meat Maiden favourite and a great option for feeding a crowd

The Pork Belly takes some work, it’s totally worth it, so you’ll need to prep Pork at least 24 hours in advance

[Serves 6-8]

Step one: Prepare the Pork Belly


  • 1.2 – 1.5kg of pork belly
  • ¼ C salt – add the salt in stages, NOT all at once
  • Olive oil
  • 800ml milk
  • Black pepper, cracked

The night before: score the pork belly, in a crisscross pattern, with a sharp knife. Rub both sides with a generous amount of salt. Sprinkle the bottom side with a generous covering of cracked pepper and a dash of olive oil. Cover the skin (top) with a dry paper towel and store in the fridge for at least 12 hours prior to cooking.

  1. Remove the pork from the fridge, dry the skin’s surface and rub both sides of the pork with salt.
  2. Preheat oven to 240o Roast the pork for 20-30 minutes until the skin is bubbled and blistered. You’ll want to keep a close eye on it as you don’t want it to burn.
  3. Once the skin appears blistered and bubbled, remove the pork from the oven and slowly add the milk. NB: Make sure you cook the Pork in a dish that will allow the milk to come up to about half way of the meat.
  4. Reduce heat to 160oC and cook for a further 2 hours.


Step two: The Horseradish Slaw

Meat Maiden Slaw 101


  • Half a small red cabbage, sliced thinly
  • Half a red onion, sliced finely
  • 6 carrots, grated or sliced finely with a potato peeler
  • 1 cup of mayo
  • 3 tablespoons of horseradish

Slice the cabbage, red onions and carrot. Chop the coriander and then mix the horseradish with the mayo to form a paste. Combine all the ingredients in a large bowel to serve.

Step three: Taco construction

Spread your favourite humus on the base of the taco, layer a generous helping of the horseradish slaw and then top it off with the Pork Belly.

I like to garnish the top with a little coriander and a squirt of mayo, ENJOY!

Tip: When the Pork is ready to cut, roll it over so the piece of pork belly is skin down. Cut from the fleshy side, this will help you to cut through the crackling.


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