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#31 - Pork belly, peanut and orange tacos

#31 - Pork belly, peanut and orange tacos

An easy summery dinner

Sophie Wyburd's avatar
Sophie Wyburd
Jun 28, 2024
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A dream summer day for me involves sitting around the garden table with a load of pals, eating good food and sipping on rosé. I want to be the host, but I also want to be at the table hanging out with everyone. I do not want to be a slave to the hob, whilst I listen to everyone having a giggle outside. 

Cooking on these days requires a recipe that keeps you in amongst the action, and I’m pleased to report that this week’s dish does just that. A perfect balance of a dish that feels special, but has taken minimal effort. ENJOY!

Sophie x

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Oh, and in case you hadn’t got one already, grab a copy of my debut cookbook Tucking In if you fancy it.

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The Recipe

Pork belly, peanut and orange tacos

A recipe that seems fancy but takes minimal effort is my holy grail, and this one fits the bill. I love a taco that uses pork shoulder, but who has patience to have the oven on for 4 hours in the summer? Fatty pork belly cooks much more quickly, and gives you a really different taco experience. You braise it dish with lots of spices and tomatoes to cook the meat and the salsa all in one tray, and imbue the pork with all kinds of incredible flavours.

  • It is worth seeking out corn tortillas. Cool Chile Co sell them in lots of smaller shops, or you can buy them direct from their website. They also freeze really well.

  • If you can’t find whole dried chipotle chillies, you could substitute them in this recipe with 2 tsp chipotle chilli flakes, or 2 tsp chipotle chilli paste.

Serves 4

for the pork belly:

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