pork belly tacos with smashed broad beans

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Pork belly tacos with smashed broad beans

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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. Try making it in an air fryer too, see our FAQs.

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)

Directions

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Ingredients

Pork belly tacos with smashed broad beans

Ingredients

Directions

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