Method

Preheat the oven to 150°C
Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Place the pork on a wire rack inside a deep baking tray half filled with water and roast in the oven for 3 hours. Turn the oven to grill and crisp up the skin, watching carefully so it doesn’t burn. Remove from oven and set aside.

Air frying method
Using a sharp knife, score the pork belly skin and rub over olive oil and salt. Line the air fryer with baking paper if desired and add the pork, skin-side up. Cook for 25-30 mins. Increase the temperature to 200°C and cook for a further 10-15 mins, or until the skin has crackled and the meat is cooked through. Allow it to rest for 10 mins before carving.

Salsa
Mix all of the salsa ingredients together in a bowl and set aside.

Slaw and mayo
Mix all of the slaw ingredients together in a bowl and set aside.
Mix all of the mayo ingredients together in a bowl and set aside.

Prepare the filling
Heat the refried beans in a pot over the stove. Meanwhile, heat the soft tacos in the oven wrapped in tin foil.
Remove the bones from the pork belly and slice into pieces, ensuring each piece includes a crispy bit of skin.

Assemble the tacos
To assemble your taco, place the refried beans, slaw and mayo on first, then cover with the sliced pork and finish with the salsa and freshly squeezed lime juice.