Santiago Lastra served up tasty pork belly tacos with rhubarb salsa and pistachio mole on Sunday Brunch.

The ingredients for the pork belly are: 600g pork belly, 1l water, 50g salt, 60g oil, 60g pork fat.

For the rhubarb salsa: 360g rhubarb cut into 5cm chunks, 40g roasted garlic, 2 whole scotch bonnet, 80ml Mezcal, 1 stp brown sugar, 1 tsp tomato paste, 400ml water and salt to taste.

For the pistachio mole: 100g pistachios, 80ml water, salt to taste and 30g roasted garlic paste.

To serve: 12 cabbage leaves, 180g pickled cabbage and seasonal herbs.

See more pork recipes in the book titled: 365 Essential Pork Recipes: A Pork Cookbook to Fall In Love With available from Amazon now.