Szechuan Spiced Pork Belly Wholemeal Tacos| GCBC x LIGHTHOUSE BAKING

Recipe by: Tim Bone
Time: 50 minutes
Serves: makes 8 tacos
Ingredients:
For the Tortillas
1½ cups wholemeal flour
½ tsp salt
½ tsp baking powder
¼ cup extra virgin olive oil
½ cup warm water
1 tsp ground Szechuan peppercorns
1 tbsp sesame seeds
For the Pork Belly
Canola oil, for frying
400g pork belly, skin removed and cut into 2 cm cubes
1 tsp Chinese five spice
1 tsp ground Szechuan peppercorns
1 tbsp salt
1 tbsp brown sugar
¼ cup wholemeal flour
2 tbsp chilli oil
For the Szechuan Salt
1 tbsp salt
1 tsp ground Szechuan peppercorns
For the Slaw
2 tbsp sesame seeds
2 cups shredded wombok
¼ cup spring onion, thinly sliced
1 heaped tbsp kewpie mayonnaise
¼ tsp sesame oil
For Garnish
Extra chilli oil, kewpie mayo and toasted sesame seeds
Method:
For the tortillas, combine flour, salt, Szechuan peppercorns, sesame seeds and baking powder in a bowl. Mix all dry ingredients until well combined.
Make a well in the centre of the dry ingredients and add the oil and water. Stir until a dough begins to form.
Turn the dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Place dough into a bowl and cover with a clean damp cloth or tea towel and allow to rest for at least 15 minutes (up to 2 hours).
Once rested, divide the dough into 8 even balls and flatten.
Using a rolling pin or tortilla press, roll out dough or use a press to create your tortillas. You want 3 mm thick circles (approx 15 cm in diameter). Do not stack.
To cook your tortillas, heat a frying pan over medium heat and cook each rolled out to a tortilla for 20-30 seconds either side. Remove each to a plate. Keep covered with a clean tea towel to avoid drying out. Repeat until all tortillas are cooked.
For the pork belly, using a deep fryer or heavy-based pot, add enough canola oil to deep fry. Heat oil to 170°C.
In a bowl, add the pork belly and all other ingredients except oil. Toss to combine.
Carefully place the pork belly into the hot oil and fry for 5 to 6 minutes or until golden and crispy. Using a slotted spoon, remove pork belly onto a plate lined with a paper towel.
While the pork is cooking, make the Szechwan salt by combining 1 tbsp of salt and 1 tsp of Szechuan peppercorns together.
Place the pork belly into a clean bowl and toss it in chilli oil and Szechuan salt.
Toast 2 tbsp of sesame seeds in a dry frying pan until golden and fragrant. Remove to a bowl.
To make the slaw, place 1 tbsp of the sesame seeds (reserving the rest for garnish) into a bowl with the rest of the slaw ingredients. Toss to combine.
To build the tacos, place the tortillas onto a serving board and top with slaw and pork belly. Garnish with extra chilli oil, kewpie mayo and toasted sesame seeds.