Pork: Preheat the oven to 150°C. Wrap the pork belly tightly with tin foil, keeping the skin side up to create a tight ‘basket’ of tinfoil around the pork (avoid letting the tin foil touch the skin) and place in a baking tray. Generously coat the skin of the pork belly with a thin layer of salt. Don't worry, the excess salt will be removed before serving! Add your pork to the oven and cook at 150°C for 35-45 minutes. After the pork is cooked, scrape off the salt, crank up the heat to the highest temperature and turn the oven to the grill setting. Watch the pork closely as it crisps up rather quickly once the oven is hot. Remove when all the skin is golden brown and fully crispy.

Vegetables: Finely slice ¼ cabbage and set aside. Finely slice 1 red onion and add to a bowl, along with ½ cup boiling water, 1 tsp vinegar, 1 tsp sugar and 1 tsp salt. Mix well and set aside to pickle.

Sauce: In a small bowl, combine ½ cup mayonnaise with 1 tbs wholegrain mustard and 1 tbs honey.

Assemble: Slice the pork belly. Warm the tacos in the microwave. Lay cabbage, pork, onions and sauce. Enjoy!