Pork belly tacos

Pork belly tacos
Serves 4
1 tbsp olive oil
400g pork belly, cut into 1-inch cubes
2 garlic cloves, crushed
Pinch of fennel seeds
1 tsp smoked paprika

For the crushed beans:
1 tbsp olive oil
Pinch of cumin seeds
3 spring onions, chopped
2 garlic cloves, crushed
400g tinned kidney beans, with liquid

For the salad:
1 red chilli, (or green), finely diced
2 Little Gem lettuce, shredded
Small bunch of fresh coriander, chopped
1 ripe avocado, diced
1 large tomato, diced
100g pineapple, diced
Juice of 1 lime

To serve:
8 mini tortilla wraps, warmed
4 tbsp sour cream, (or natural yoghurt), mixed with hot sauce (optional)
  1. Preheat the oven to 200 ̊C/180 ̊C fan/gas mark 6. Heat the oil in a large frying pan. When hot, add the pork and sear on all sides until golden brown. Remove from the heat and transfer to a baking dish. Add the garlic, fennel and paprika and season well. Mix to combine, then transfer to the oven. Roast for 10-15 minutes.
  2. Meanwhile, heat the oil for the beans in the pan. Add the cumin seeds and toast for one minute.
  3. Add the spring onions and garlic and cook for another two minutes.
  4. Stir in the beans and the juice from the tin. Simmer for five minutes, then remove from the heat and roughly mash. Season to taste.
  5. Add all of the ingredients for the salad to a large bowl and mix to combine.
  6. Serve everything straight away, with a pile of warm tortilla wraps and some yoghurt mixed with hot sauce.

Per serving: 639kcals, 27.7g fat (9.5g saturated), 48.2g carbs (4g sugars), 47g protein, 13.2g fibre, 1.091g sodium