Pork belly tacos with smashed broad beans

Pork belly tacos with smashed broad beans

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.

Pork belly tacos with smashed broad beans

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

  • Serves icon Serves 4
  • Time icon Hands-on time 45 min

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.

Nutrition: per serving

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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Nutrition: per serving
Calories
834kcals
Fat
43.2g (15.2g saturated)
Protein
44.2g
Carbohydrates
63.3g (4.2g sugars)
Fibre
7.7g
Salt
1g

FAQs

How do I make the pork belly in an air fryer?
At step 3, coat the pork belly slices with spices/salt and cook at 200C for 15 minutes.

delicious. tips

  1. 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.

  2. 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.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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