BBQ Pork & Australian Avocado Taco
Jamie Gannon – Laundy Hotels
Video & Photography by Jason Loucas
Chef Notes
- Avocado’s natural creaminess eliminates the need for a sauce, complementing the smoky BBQ pork while keeping the dish fresh and light.
- A cost-effective way to elevate and add value to a casual pub favourite.
Ingredients
- 2 6-inch Tacos
- 100g Pork neck
- 1 Australian avocado, sliced & diced
- 1 Pineapple, diced
- 20g Chimchurri
Preparation
- Cook the pork on the grill until nice and caramelised. Let it rest.
- Heat the tacos in a microwave for 10 seconds.
- Add a slice of avocado to the taco, followed by half the pork.
- Add some pineapple and top with chimichurri.
- Finish with some diced avocado, olive oil and salt.
- Repeat for the other taco.
