Ultimate pork tacos with spicy black beans & avocado green salad An explosion of flavour and texture. Proper Mexican pork tacos are all about the perfect combo of juiciness, zing, crunch and creaminess Call us on (01) 847 6869 to order your Pork Belly and we will have it ready and diced! Serves 4 Ingredients For the pork 350 g skinless pork belly 1 heaped teaspoon fennel seeds 1 heaped teaspoon sweet smoked paprika For the beans olive oil 1 good pinch cumin seeds spring onions cloves of garlic 1 x 400 g tin of black beans For the salad 1 fresh red or green chilli 2 little gem lettuces ½ a bunch fresh coriander 1 ripe avocado 1 large ripe tomato 1 eating apple low-salt soy sauce 1 tablespoon extra virgin olive oil 1 lime To serve Chilli sauce 4 tablespoons fat-free natural yoghurt 8 corn taco shells Method Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat START COOKING Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly • Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan • Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, then stir in the beans and their juices, and simmer Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato • Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top • Ripple a little chilli sauce through the yoghurt in a small bowl Stir, mush and season the beans to taste • Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together • Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves channel4/programmes/jamies-15-minute-meals/4od
Posted on: Mon, 11 Aug 2014 06:53:07 +0000
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