Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon fennel seeds
  • 200 g higher-welfare pork belly skin off and cut into 1cm dice
  • olive oil
  • 1 ripe avocado halved and destoned
  • 2 large ripe tomatoes
  • 1 fresh red chilli
  • 200 g tinned haricot beans drained, optional
  • 2 limes
  • sea salt
  • freshly ground black pepper
  • 1 teaspoon runny honey
  • 6 taco shells
  • ½ bunch fresh coriander leaves picked and chopped
  • 1 lime
  • 1 teaspoon runny honey
  • fat-free natural yoghurt to serve

Instruction

  • Season your board with the sweet smoked paprika and fennel seeds and toss with the diced pork belly. Give your hands a good wash. Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
  • Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.
  • By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.
  • Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
  • Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.