Santiago Lastra pork belly tacos with rhubarb salsa and pistachio mole recipe on Sunday Brunch

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.