Ingredients:
1 lb pork belly, seasoned and roasted
8 small flour tortillas, warmed
4 T. mayonnaise 4 T. chipotle salsa
1 jalapeno, seeded and sliced
2 green onions, thinly sliced
2 cups Asian cole slaw mix or a mixture of assorted chopped cabbage
1 lime cut into 8 wedges Mix together the mayo and salsa in a small bowl
Preparation:
Cut the porkbelly into small chunks or thin slices and heat in a small frypan. Lay out the tortillas on a board and top each with 1 T. of the mayo-salsa sauce. Place pieces of the porkbelly on each tortilla then top with jalapeno, green onion, and slaw. Top each with a lime wedge to squeeze over the taco.
Makes 4 servings
