Tom Kerridge summer tacos with crispy pork belly recipe on This Morning

Tom Kerridge served up tasty crispy pork belly tacos with apple sauce, slaw and red onions for the summer on This Morning.

The ingredients are: 1kg pork belly, skin scored by your butcher (free-range or the best quality you can get).

For the brine: 1 litre of cold water and 100g table salt.

For the smoked cods roe (taramasalata): 1 slice of white bread, crusts removed, 100g smoked cod roe, diced, 1 clove of garlic, peeled and grated, 125ml olive oil and Lemon juice to taste.

For the apple sauce: 4 x Bramley apples, peeled, cored, and diced, 25g diced butter and 1 lemon, juiced.

For the Celeriac Slaw (or remoulade): ½ celeriac, peeled and shredded on the mandolin with the teeth fitted, ½ tsp salt, 100g thick mayonnaise, 2 tbsp coarse grain mustard and 2 tbsp chopped chives.

For the pickled red onions: 200ml cider vinegar, 50ml demerara sugar, 1 tsp fennel seeds, 2 x large red onion, peeled and sliced fine, 8 x 6-inch taco or tortilla wraps and 8 x kebab style green chilies drained.




See recipes by Tom in his book titled: Tom Kerridge’s Outdoor Cooking: The ultimate modern barbecue bible available from Amazon now.

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