Top Tip
Use gluten free bread and mayo to make this recipe gluten free

Torta Al Pastor

Food Main Courses Quick Meals Mexican
Charlie Gilpin, Project Sandwich
8-10 Servings
1kg pork belly
4 cloves garlic
200ml orange juice
1 tbsp oregano
1 tbsp pepper
1 tbsp cumin
2 tbsp smoked paprika
2 tbsp salt
Jar of jalapenos in brine
Small bunch coriander
Crusty sub rolls or light baguettes
2 large red onions, sliced
300ml cider vinegar
3 tbsp sugar
1 tbsp sea salt
1 small pineapple, remove skin & slice into wedges
2 fresh chillies, diced
1 small red onion, diced
2 limes
Extra virgin olive oil
Small bunch mint
Small jar of mayo
2-4 garlic cloves, grated
  1. Score the pork belly skin and season with sea salt. Mix the marinade ingredients together and cover the meat - but not the skin. Leave in the fridge overnight
  2. Warm the vinegar and dissolve the sugar and salt together, pour over the onions then cover and leave overnight in the fridge to pickle
  3. Pat the pork skin dry and place skin side up on a wire rack over one inch of water in a baking tray. Roast at 180°C for 45 minutes or until the meat is tender
  4. Return to the oven on max for another 20 minutes to crisp. Once cool, slice into cubes or pull apart
  5. Fry the pineapple until charred and caramelised. Once cool, finely dice and mix with the chilli, onion and mint. Add the lime juice and olive oil. Season to taste
  6. Blend the jalapeños, brine and coriander leaves and stalks. Pulse until chunky salsa is achieved
  7. Add garlic to the mayo, warm the bread and slice open long ways. Spread a light layer of garlic mayo followed by pork. Top with salsa, jalapeños, onions and crackling