By Tassanee Sangwon

Mayo-Sriracha sauce


 2 tbsp Mayonnaise

1 tsp Soy Sauce

1 tsp Sriracha Chilli sauce

Squeeze of Lemon


1. Mix



2 spring onion, chopped

1/2 cup of chopped coriander

2 green chilli or Jalapeno chilli , cut into small pieces

1/4 of cubbage ,finely chopped



1.     Add to tacos when compiling





1/2 kg of Pork Belly (cut into strip about 2 cm )

1 Can of Sydney Brewery Sydney Cider

2 tbsp of Brown sugar

tspn of salt

1 cup of water (maybe more to add later)

1 pack of small size soft tacos ( 10 pieces)


  1. Heat a non-stick pan , place pork belly to brown for all sides (including the skin side).

  2. Add brown sugar

  3. Add 1 can of cider

  4. Add salt

  5. Leave the pork belly simmer for 1 hour, during this time if the liquid dries out, add more water (1 cup at a time) until the pork belly is tender.

  6. Once pork is cooked and tender, cut into pieces. Tip:  Use the scissor to cut it as it will be less messy.

  7. Keep the sauce from the pan to add to tacos.

  8. Heat the Taco as per instruction from the package

  9. Add Mayo-Sriracha sauce into Taco

  10. Add salad

  11. Top with Pork Belly and sauce

  12. Enjoy your delicious Tacos