PORK TACOS | PORK RECIPES | JAMIE OLIVER RECIPES
Proper Mexican pork tacos are all about the perfect combo of juiciness, zing, crunch and creaminess.
Total Time 15 minutes
Yield 4
Number Of Ingredients 20
Steps:
- Ingredients out • Large frying pan, medium-high heat • Medium frying pan, medium heat START COOKING Cut the pork into 1cm dice and tip into the large frying pan with the fennel seeds, paprika, a pinch of sea salt and black pepper, and stir regularly. Put 1 tablespoon of olive oil and the cumin seeds into the medium frying pan. 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. Finely slice the chilli, lettuce and most of the top leafy half of the coriander, then halve, destone, peel and chop the avocado, along with the tomato. Toss and pile all this on a platter, coarsely grating or matchsticking the apple on top. Ripple a little chilli sauce through the yoghurt in a small bowl. Stir, mush and season the beans to taste. Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together. Drain the fat from the pork pan, then serve everything straight away, with a pile of taco shells and all the other elements, sprinkled with the remaining coriander leaves.
Nutrition Facts : Calories 582 calories, FatContent 28.6 g fat, SaturatedFatContent 7.2 g saturated fat, ProteinContent 42 g protein, CarbohydrateContent 36.5 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 1.1 g salt, FiberContent 5.9 g fibre
DICED PORK RECIPES - BBC GOOD FOOD
Discover our delicious diced pork recipes, including kebabs, stews, and hotpots. Make them by cutting pork fillet, shoulder or belly into chunks.
Provided by Good Food team
Number Of Ingredients 1
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Total Time 135 minutes
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Calories 396 calories per serving
In a large pan (or casserole) gently cook the onion and garlic in the oil over a low heat for 8-10 minutes or until the onion has softened. Scoop on to a plate and turn up the heat.
Brown the meat in 2 or 3 batches, then return it all to the pan with the onions and garlic, the spices and the tomato purée. Stir together.
Next add the chillies, tomatoes, red peppers and a generous pinch of salt. Fill one of the empty tomato tins with water and add that, too.
Bring the chilli to the boil, then reduce the heat to low and leave it to simmer, covered, for an hour. Give it a stir every now and then.
Stir in the beans, bring the chilli back to the boil and simmer again, this time uncovered, for 30 minutes. Check the seasoning. Stir in the chocolate and, once melted, stir in the coriander leaves. Serve in bowls with rice or jacket potatoes, with soured cream, extra chilli and lime wedges to squeeze over.
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