Preheat the oven to 160°C.

Flip the pork belly so it’s skin side down, season with salt and lots of black pepper and score the flesh in a diamond pattern.

Mix the honey, finely grated garlic cloves, rice vinegar with half of the sriracha. Tip this onto the meat side of the pork belly and brush over. Keep the skin clean.

Lay two sheets of foil out on your work surface or chopping board and lay the pork belly, marinade side down, on top. Wrap the foil up and around the meat of the pork belly, leaving just the skin exposed. Rub the skin with a little olive oil and season liberally with salt. Set the whole lot onto a baking tray and slide into the oven for 2 hours and 30 mins. Check on the pork after 30 mins and adjust the foil around it. The meat will have shrunk and you want to foil nice and tight.

Meanwhile, mix the miso and the mayonnaise and pop into a little bottle or piping bag, this is totally optional, but makes for a nice finishing move/drizzle pattern when plating your tacos.

Finely shred the cabbage with a knife or speed-peeler and finely slice the red onion.

When the pork belly has had 2 hours 30 mins, crank the oven to max and watch that skin turn to crackling. This will take 15-20 mins. Don’t worry if the marinade starts to char a little, you want that.

Allow the pork to rest for 10-15 mins, then slice with a bread knife.

Warm the tortillas and build your tacos. Start with some miso mayo, shredded cabbage, red onion and top with crispy pork belly. Finish with extra mayo and sriracha. Serve with lime wedges and get stuck in.