Pork al Pastor Tacos

We’ve partnered with recipe developer and cookbook author Saskia Sidey to bring vibrant Mexican-inspired flavours to your table, combining succulent marinated pork, juicy pineapple rounds, and crispy bacon – all roasted to perfection and served in soft tortillas.

This recipe utilises the clever features and accessories of the Richmond Deluxe Zoneless range cooker that make cooking impressive meals a dream. Starting on the FreedomFlex™ true zoneless induction hob, you’ll heat chillis and garlic for the marinade with precision and ease – the hob's adaptable surface allows you to place pans anywhere on the hotplate, maximizing space and flexibility without being restricted by rings.

Next, the Steam and Infuse™ accessory shines as the pork skewers – layered with smoky bacon and sweet pineapple – roast to perfection. Designed to add moisture and enhance flavour while ensuring beautifully tender meat, this tool is the ultimate secret weapon for restaurant-quality tacos at home. 

Roasted in the multifunction oven until slightly charred, the result is a vibrant, flavour-packed taco filling that will have everyone reaching for seconds.

Serves 4-6 

Ingredients

For the marinade

3 ancho chillies, seeds and stems removed 

3 pasilla or guajillo chillies, seeds and stems removed 

5 garlic cloves 

100ml chicken stock 

100ml pineapple juice 

1 teaspoon Mexican oregano 

1 teaspoon cumin 

1 tablespoon achiote powder or sauce 

3 chipotle chillies packed in adobo sauce 

50ml white wine vinegar 

2 teaspoons brown sugar   

1 tablespoon sea salt   

For the pork 

1kg pork belly, very thinly sliced 

1 pineapple, peeled and cut into 4 large discs 

1 packet of streaky bacon  

To serve 

Salsa verde 

Corn tortillas 

Coriander 

Lime wedges

Method

1. Heat the chillies and garlic in a frying pan for 1-2 minutes until fragrant. 
2. Add to a blender with all the remaining marinade ingredients. Blitz until smooth. 
3. Add the marinade to a bowl with the thinly sliced pork belly and marinate overnight. 
4. In the morning, skewer the pork slices interspersed with bacon in between two rounds of pineapple. 
5. Preheat the oven to 155°C. Roast for 2.5 hours until slightly charred and cooked through. Allow to rest before slicing. 
6. Serve with corn tortillas, salsa verde, coriander and lime wedges.

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