Serves 4
1 tbsp olive oil
400g pork belly, cut into 1-inch cubes
2 garlic cloves
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
Lime
To serve:
8 mini tortilla wraps, warmed
4 tbsp sour cream, (or natural yoghurt), mixed with hot sauce (optional)
1 tbsp olive oil
400g pork belly, cut into 1-inch cubes
2 garlic cloves
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
Lime
To serve:
8 mini tortilla wraps, warmed
4 tbsp sour cream, (or natural yoghurt), mixed with hot sauce (optional)
- 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.
- Meanwhile, heat the oil for the beans in the pan. Add the cumin seeds and toast for one minute.
- Add the spring onions and garlic and cook for another two minutes.
- 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.
- Add all of the ingredients for the salad to a large bowl and mix to combine.
- Serve everything straight away, with a pile of warm tortilla wraps and some yoghurt mixed with hot sauce.