Pork Taco

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Directions

Rub the pork belly, thyme, sugar, salt and mustard thoroughly through the pork and bake on 160 degrees for 3 hours.
Shred the pork belly while luke warm.
<h3>Filling:</h3>
Mix the Leeks, carrots, apple, lettuce and sultanas in a mixing bowl.
Pipe the wholegrain mustard potato in the taco casing and add the vegetable filling.
Place the shredded porkbelly on top.
Serve hot.
<h3>Potato Tortilla wraps:</h3>
Mix flour ,baking powder, and salt in a large bowl.
Rub in potato and butter until you get a crumbly texture.
Slowly add the water while mixing with your hands to form a soft dough.
You might not need all the water.
Knead the dough for 4 to 5 minutes or until smooth and elastic.
Lubricate the top of the dough with a little olive oil and rest for 10 minute.
Divide the dough into small balls and roll out into desired thickness.
Cook in a heavy frying pan until bubbly on top, turn on opposite side for 2 minutes.
Keep stacked and warm inside a clean tea towl.