How to make it

1. Preheat the oven to 130°C
2. Mix the mayonnaise with the lime zest and juice. Put the mayonnaise in a piping bag, if wished.
3. Bake the taco shells crispy as instructed on the box.
4. Heat the oil in a wok and fry the onions for 3-4 minutes until softened, remove form the wok. Add the pork belly, stir fry over medium high heat for approximately 10 minutes or until golden and cooked through. Add softened onion and garlic then cook for a further minute.
5. Add Lee Kum Kee Char Siu Sauce (Chinese Barbecue Sauce) in pork mixture, mix everything together then remove the wok from the heat. Fill the tacos with cucumber, bean sprouts and seasoned pork mixture.
6. Pipe or drizzle the lime mayonnaise on the tacos and garnish with shredded parsley and peanuts.