Ingredients
PORK
350g skinless higher-welfare pork belly
1 heaped teaspoon fennel seeds
1 heaped teaspoon sweet smoked paprika
BEANS
olive oil
1 good pinch of cumin seeds
3 spring onions
2 cloves of garlic
1 x 400g tin of black beans
SALAD
1 fresh red or green chilli
2 little gem lettuces
½ a bunch of fresh coriander
1 ripe avocado
1 large ripe tomato
1 eating apple
low-salt soy sauce
extra virgin olive oil
1 lime
TO SERVE
Lingham's 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, a pinch of sea salt and black 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, 1 tablespoon of extra virgin olive oil and the 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.
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