Ultimate Pork Tacos
Ingredients
- ¾ lb Pulled Copperwood Pork
- 1 tsp Fennel seeds
- 1 tsp Sweet smoked paprika
For the beans
- Olive oil
- 1 Pinch of cumin seeds
- 3 Spring onions sliced
- 2 Garlic cloves crushed
- 1 Tin (400g) of black beans
- 1 Fresh chilli
- 1 Head Romaine lettuce
- ½ 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 tbsp Fat-free natural yoghurt
- 8 Corn taco shells
Instructions
- All the pulled pork into a large frying pan over medium heat with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly.
- Add 1 tbsp of olive oil and the cumin seeds into a separate frying pan. Add the spring onions and garlic, 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 peel and chop the avocado, along with the tomato.
- Toss and pile all this on a platter, coarsely grating 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 tbsp 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.
