Slow Cook Pork Belly Tacos with Spicy Pineapple Salsa


Serves 4



700g Pork Belly
2 Red chillies
2 Limes
1 small pack of Coriander
½ Garlic bulb
1 small Pineapple
Cornish Sea Salt Fresh and Zesty seasoning blend
3 Spring onions
3 tsp Cornish Sea Salt Crystals
1 tsp Chilli Powder
1 Baby gem
2 tbsp Yoghurt
1 pack of Small Taco Wraps


You really need to try these Spicy Pork & Pineapple Tacos, seasoned with our Sea Salt Crystals to perfection.


  1. Take the skin off your pork belly & leave to one side.
  2. Place the pork belly in a heavy dish with 50ml of salted water, 1 red chilli, ½ pack coriander & ½ bulb of garlic. Cover with a tight lid & cook for 2 hours on 170.
  3. To make the crispy crackling, sprinkle the pork skin liberally with Cornish Sea Salt Crystals & bake in the oven for 45 mins until dry & crispy.
  4. Once the pork belly is cooked, remove it from the liquid & place in the fridge to harden up.
  5. To make the pineapple salsa, peel, quarter & core the pineapple. Place on a griddle for a few minutes each side finishing with a pinch of Cornish Sea Salt Fresh and Zesty. Roughly chop the pineapple & mix with lime juice, coriander, spring onions & red chilli.
  6. Once the pork is chilled and hard, slice into long, thin strips & sprinkle with Cornish Sea Salt and chilli powder. Fry it all in a hot pan until crispy & brown.
  7. Build your tacos with some fresh crunchy lettuce, pork belly steak, pineapple salsa, yoghurt & a sprinkle of the crackling.

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