food. ultimate pork tacos with spicy black bean avocado green salad.

Holy crap that's a long recipe title!
Another recipe from Jamie Oliver...yes, we're a bit hooked to the show. We have to get our food porn somehow - there isn't a Food Network channel down here...yet.

Ultimate Pork Tacos with Spicy Black Bean, Avocado, Green Salad
Pork Ingredients:
350 g skinless higher-welfare pork belly - we just found stir-fry pork at the butcher and used that
1 heaped teaspoon fennel seeds
1 heaped teaspoon sweet smoked paprika

Bean Ingredients: 
olive oil
1 good pinch cumin seeds
spring onions
cloves of garlic
1 x 400 g tin of black beans

Salad Ingredients:
1 fresh red or green chilli
Spinach or any type of lettuce you would like to use in your tacos
½ a bunch fresh coriander
1 ripe avocado
1 large ripe tomato
1 eating apple
low-salt soy sauce
1 tablespoon extra virgin olive oil
1 lime

Chilli sauce
4 tablespoons fat-free natural yoghurt
Tortillas

Directions:
1. Heat a medium frying pan and tip pork into pan with the fennel seeds, paprika, salt and pepper, and stir regularly
2. Heat a second medium frying pan and put 1 tablespoon of olive oil and the cumin seeds
3. 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
4. Finely slice the chilli, spinach and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato
5. Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top
6. Ripple a little chilli sauce through the yoghurt in a small bowl
7. Stir, mush and season the beans to taste
8. Drizzle the salad with a little soy sauce, the extra virgin olive oil and lime juice, then toss together
9. Drain the fat from the pork pan, then serve

Jen's Notes:
This recipe originally had hard shell tacos. Since we're not a fan, I swapped them out for tortillas  The next day I just had this as a salad for lunch and it was pretty tasty. Even with all the dressing on the salad, it held up pretty well.

Be sure you use canned black beans for this recipe. I tried the dried beans in a pressure cooker and it turned out a bit dry. Why dried beans? Because black beans are a minority here in Australia. If you're coming to visit, bring some cans with you!

We weren't a huge fan of the pork but the bean/salad combo was nice (or as they say in Aus, beautiful). I've already added that portion of the recipe as a menu option for future meals.

For the original recipe, click here