June 13, 2024

Chimi Hub //

Asado Diaries

Crispy Pork Tacos w/Chimichurri and Passionfruit

Crispy pork belly, seasoned in our smoky red chimichurri sauce topped with fresh papaya, red cabbage and passionfruit, served in a warm tortilla.


  • 600g pork belly
  • 250-300g red cabbage
  • 1 papaya
  • 2 passionfruits
  • 1 handful coriander
  • 12 tortillas
  • Medium El Chori chimichurri
  • oil 



  1. Remove the skin from the pork belly and cut it into approx. 1cm slices and then into 1 cm pieces – don’t worry about it being exact. Season and set aside
  2. Slice red cabbage and papaya – I used a peeler that has a julienne function for the papaya. Mix the 2 together and set aside
  3. Heat oil to 180c in a saucepan or high sided frying pan and cook pork (in 2 batches) for 6-8 mins until golden brown. Remove, place in a bowl and toss in a couple heaped tbsp of chimichurri
  4. Warm your tortillas and serve
  5. I place cabbage mixture on the bottom, top with pork and a little drizzle of passionfruit and a little coriander too
  6. You can add more chimichurri or a little mayo at the end if you wish

Essential Tools

  • Chef knives
  • Chopping board
  • Saucepan/frying pan
  • Spoons
  • Mixing bowl x 2


Cook the pork until just golden brown for a juicier piece or a little longer if you want nice and crispy pieces 

If you prefer it with a little less or more heat try the other El Chori chimichurri’s out too

I like to heat my tortillas in a grill pan to add a little texture to them 😉

Not a pork fan? You could do this with chicken thighs too

Get ready to make your chimi recipe

Chimi Medium


As our most popular chimi, this sauce is big on flavour with an unmissable dab of heat. The blend of flavours and spice instantly elevates every meal without overpowering it.