Jamie and Jimmy's Friday Night Feast
By Jamie Oliver
Festive fiesta tacos
With crispy, spicy pork
25 mins
Super easy
serves 6
Recipe From
Ingredients
1 teaspoon sweet smoked paprika
1 teaspoon fennel seeds
200g higher welfare pork belly, skin off and cut into 1cm dice
olive oil
1 ripe avocado, halved and destoned
2 large ripe tomatoes
1 fresh red chilli
optional: ½ x 400g tin haricot beans, drained
2 limes
sea salt and freshly ground black pepper
1 teaspoon runny honey
6 taco shells
½ a bunch of fresh coriander, leaves picked and chopped
1 lime
1 teaspoon runny honey
fat-free natural yoghurt, to serve
Method
These little pork tacos have got the lot – hot and cold, soft and crunchy, citrus and spice
- Season your board with the sweet smoked paprika and fennel seeds and toss with the diced pork belly. Give your hands a good wash. Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
- Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.
- By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.
- Squeeze the juice from one of the limes over the salsa, season well and toss to dress. Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
- Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells. Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.
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