ARMAGH CIDER GLAZED BACON BELLY TACOS!

Massive News
June 28, 2019

Ahead of this weekend’s Lisburn & Castlereagh City Council Hillsborough Farmers’ Market, hosted by Babble, we thought we would share a delicious recipe developed by the very talented Marcin Radwanski of Foodpath Streetfood!

These unique tacos can be eaten as a snack and will also make a great starter that is sure to impress family and friends at impending social gatherings during the summer months!

What You’ll Need:

For flat breads:                                                 For bacon belly

3 cups of bread flour                                      1.2kg bacon belly

1 tsp of sugar                                                 10 fennel seeds

2 tsps dried yeast                                            5 whole allspice

1 tsp salt                                                         10 whole peppercorns

1 tbs olive oil                                                   Liquid to cover

1/2 cup milk

2/3 cup water

 

For the glaze:                                                     For pickles:  

1 cup Long Meadow apple juice                      1 cup water

1 cup light brown sugar                                   Half cucumber

2 whole allspice                                                1 red onion

1 star anise                                                       1 cup Natural Umber apple cider vinegar

2 cloves                                                            Baby herbs for garnish

100ml Natural Umber

apple cider vinegar

(Serves 8)

Method:

Preheat oven to 170C, put bacon belly in a deep saucepan, add spices and cover with liquid. Cover with lid and braise for 2-3 hours or until soft.

Meanwhile, combine all dry flat bread ingredients and add the liquid. Work the dough until firm and flexible. Leave to rest for 10 minutes.

After resting, form 2oz balls, cover with cling film and prove overnight

Lift the bacon belly out, strain and leave overnight too

Next day: preheat oven to 170C

Slice bacon belly about 0.5cm thick and place on baking paper on a tray

To make the glaze, add apple juice, sugar and spices to a saucepan and reduce by half, add vinegar and leave to cool.

For pickling liqueur combine vinegar and water and bring to a simmer – once simmering take off the heat.

Dice or slice vegetables for pickling

Place frying pan on medium heat and brush with oil. Press balls of dough using rolling pin to make round flat breads and fry until golden on each side

Once flat breads are nearly done, put bacon belly into the oven for about 10 minutes or until crisp

Dip the vegetables into pickling liqueur for about 3 minutes and pat dry

Once bacon belly is ready, set it on top of flat bread, drizzle with glaze, garnish with baby herbs and serve.

 

Delicacies from Foodpath Streetfood will be available at Lisburn & Castlereagh City Council’s Hillsborough Farmers’ Market on Saturday 29th June 2019 from 10am – 3pm at Dark Walk at Hillsborough Fort. For more information visit http://www.visitlisburncastlereagh.com/whats-on/