Ultimate pork tacos with spicy black beans and avocado green salad


For the pork

350 g skinless higher-welfare 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
1/2 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

Lingham’s chilli sauce
4 tablespoons fat-free natural yoghurt
8 corn taco shells

See more at jamieoliver.com
Photography by David Loftus



Stay Fancy! ;)

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