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Pork belly tacos with smashed broad beans Recipe

Name: Pork belly tacos with smashed broad beans
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 150g radishes, ideally with leaves; Finely grated zest and juice 3 limes; Pinch sugar; 300g broad beans (podded weight); 1 garlic clove, chopped; 1 fresh jalapeño, chopped; 500g skinless outdoor-bred pork belly slices/strips; 2 tsp vegetable oil; 1 tsp cumin seeds; 1 tsp smoked paprika; 8 small corn tortillas; 4 tbsp soured cream; Tajín seasoning to sprinkle (optional; from Waitrose and online)

delicious. magazine

Spring time tacos are the way forward! This dish makes seasonal British twists by using fresh broad beans in place of avocados and lime-pickled radishes instead of red onion. In the mood for a taco Tuesday (or Wednesday, or Thursday)? Discover all of our favourite taco recipes.

Ingredients

150g radishes, ideally with leaves

Finely grated zest and juice 3 limes

Pinch sugar

300g broad beans (podded weight)

1 garlic clove, chopped

1 fresh jalapeño, chopped

500g skinless outdoor-bred pork belly slices/strips

2 tsp vegetable oil

1 tsp cumin seeds

1 tsp smoked paprika

8 small corn tortillas

4 tbsp soured cream

Tajín seasoning to sprinkle (optional; from Waitrose and online)

Method

Finely slice the radishes (reserving the leaves). Mix together the grated zest and juice of 2 of the limes, 4 tbsp water, a pinch of salt and a pinch of sugar. Add the radishes and set aside to quick-pickle. Stir them every now and then while you’re making everything else.

Bring a small pan of salted water to the boil. Add the broad beans and cook for 3 minutes, then drain and refresh in cold water; you can double-pod the beans (take the translucent skins off the beans) at this stage if you like, but it’s not necessary. Crush the garlic and jalapeño in a pestle and mortar, then add the beans and a pinch of salt and crush into a coarse paste. Stir in the remaining lime zest and juice, then continue to crush until almost smooth. You can also whizz them in a food processor – just reserve some whole beans to stir through at the end for texture.

Cut the pork into 1.5cm thick slices. Heat a frying pan over a high heat and add the oil. Add the pork, cumin seeds and paprika, season with salt and stir-fry for 10-12 minutes. The pork will release its fat and then crisp up.

Heat the tortillas for a few seconds on each side in a hot, dry pan, then top with the pork, soured cream, broad beans, pickled radishes and a few of the radish leaves (if you have them). Sprinkle with Tajín seasoning (if using) and serve straightaway.

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