Pork belly tacos with smashed broad beans

Portion size: Serves 4
Hands-on time 45 min
Difficulty: easy

Food producer and sustainability lead, delicious.

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.

In the mood for a taco Tuesday (or Wednesday, or Thursday)? Discover all of our favourite taco recipes.

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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)

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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.
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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.

FAQs

At step 3, coat the pork belly slices with spices/salt and cook at 200C for 15 minutes.

Nutrition

834kcals Calories
43.2g (15.2g saturated) Fat
44.2g Protein
63.3g (4.2g sugars) Carbs
7.7g Fibre
1g Salt

Quick wins & tips

If you’re buying broad beans in their pods, you’ll need around 900g of pods to get 300g beans. Save the pods in the freezer to make stock with.

You can replace the pork belly with roughly chopped chestnut mushrooms.

Cook smarter

When they’re in season, you can find radishes complete with a froth of green leaves. These are completely edible and have the same pleasing pepperiness as the radishes themselves, so don’t throw them in the bin – use as you would salad leaves or watercress.