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Gusto

Pork Tacos with Spicy Black Beans and Avocado Garden Salad

David Loftus

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  • Serves:

    4

  • Calories:

    582

Ingredients

Pork

  • 350g skinless pork belly
  • 1 heaped tsp fennel seeds
  • 1 heaped tsp sweet smoked paprika

Beans

  • olive oil
  • 1 good pinch of cumin seeds
  • 3 spring onions
  • 2 cloves of garlic
  • 1 x 400g tin of black beans

Salad

  • 1 fresh red or green chilli
  • 2 little gem lettuces
  • ½ a bunch of fresh coriander
  • 1 ripe avocado
  • 1 large ripe tomato
  • 1 eating apple low-salt soy sauce
  • 1 tbsp extra virgin olive oil
  • 1 lime

To serve

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

Ingredients out

  • Large frying pan, medium-high heat
  • Medium frying pan, medium heat

Directions

Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, salt and pepper, and stir regularly • Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan • Trim, slice and add the spring onions, squash in the unpeeled garlic through a garlic crusher, 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 halve, destone, peel and chop the avocado, along with the tomato • Toss and pile all this on a platter, coarsely grating or matchsticking 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, the extra virgin olive oil and 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

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