Ingredients

Glazed pork belly

• 6 slices of pork belly sliced into bite sized pieces
• 100g illawarra plums, diced. You can use fresh, frozen or freeze dried that has be rehydrated. (buy here) 
• 1 red onion, diced
• 3 bullet chillis
• 1 cup water
• 4 tbs brown sugar
• Salt to taste

Pickle

• 3 tbs muntries. You can use fresh, frozen or freeze dried that that has been rehyrdated (buy here)
• 1/2 green apple, sliced into matchsticks
• 1/2 red onion, diced
• 3 karkalla stalks, diced
• 80mls apple cider vinegar
• 1/2 cup water
• 1 tbs brown sugar
• 1/2 tsp salt

Eggplant puree

• 1 eggplant
• Salt and pepper to taste
• Corn tacos

Method

1. Place the eggplant on a tray and pierce three to four times with a fork. Place the tray in an oven on high for around 30 minutes
2. In the meantime, mix the apple cider vinegar, 1/2 cup of water, brown sugar and salt in a bowl. Mix until the sugar is dissolved and then place the remaining pickle ingredients into the liquid and place aside to pickle
3. In a pan on medium heat, fry the slices of pork in a splash of oil until browned on both sides, transfer to a plate and set aside
4. Add a splash more oil and fry the onion and chilli for 2 minutes, until it starts to soften, then add in the plums and cook for a further minute. Finally add in the water and sugar and reduce the heat to a simmer. Cook for 15-20 minutes until the water reduces to half and then add the pork back in. Coat the pork in the sauce and cook for a further 10 minutes allowing the glaze to thicken. Salt to taste
5. While the pork in cooking, take the eggplant out of the oven and let sit for 10 minutes to cool. Then with tongs and a fork pull the inner parts of the eggplant out into a bowl and mix together with salt and pepper
6. To serve, brown your tacos in a pan and then place on your plate. Put one spoonful of eggplant on the taco, then your illawarra plum glazed pork (three pieces) and then top with the pickle! Ready to serve and devour