Ingredients1kg pork belly, skin removed, cut into 5cm pieces1 tbsp olive oil1 tbsp salt1 dried bay leaf½ tsp black peppercorns1 onion, halved4 garlic cloves, bruised12 small corn tortillas1 cup finely diced onion, to serve1 cup finely shredded coriander, to serveSalsa roja2 tomatoes2 fresh jalapenos3 garlic cloves½ onion, peeled and roughly choppedsalt, to seasonMethodStep 1Heat your oven to 180C fan-forced (200C conventional). Combine the pork belly, olive oil, salt, bay leaf, peppercorns, onion and garlic in a stovetop-safe baking dish with 2 cups of water. Cover with a cartouche of baking paper, then a lid, place in the oven and bake for 2 hours, until the pork is very tender. Remove from the oven and transfer to the stove. Remove the lid and cartouche, then cook over medium heat until the remaining liquid has evaporated. Allow the pork to fry in its rendered oil until well browned.Step 2While the carnitas are cooking, add all the ingredients for the salsa roja to a small saucepan with about ¾ cup of water and mix. Simmer for 10 minutes, then blend with a stick blender to a mostly smooth salsa. Allow to cool.Step 3Transfer the pork mixture to a chopping board and finely chop the meat. Heat the tortillas on both sides in a dry frying pan and top with the carnitas, onion and coriander and serve with the salsa.