Pork Pibil & Smashed Black Bean Tacos

Preheat the oven to 160°C/ 180°C (fan)/ 400°F/ Gas 6

Score the fatty side of the pork belly in a criss-cross pattern, deep enough to reach the meat below, then rub the fatty side with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) over a medium heat & once very hot, add the pork belly, fat-side down & cook for 3-5 min or until nicely coloured

Meanwhile, zest the orange[s] onto a plate

Combine the ground cumin, allspice and cayenne pepper (Can't handle the heat? Go easy!) with the orange zest 

Once the pork belly fat is nicely browned, leave it to cool slightly

Once cool enough to handle, add the pork belly to the plate and rub it with the spices until evenly coated 

Add 2 large pieces of tin foil to a baking tray (doubling up prevents leakages!)

Scrunch the edges up to form an open parcel

Juice the orange[s] into parcel and add a splash of hot water

Transfer the pork belly, fat side up, into the parcel and put it in the oven for 40-45 min

Use the next 20 min to clear up, set the table, have a cup of tea or simply chill!

Peel and slice the shallots finely

Combine the red wine vinegar and 1 tsp [2 tsp] sugar in a small bowl, add the sliced shallot & set aside – this is your pickled shallot

Peel and finely chop the brown onion[s]

Return the pan to a medium-low heat with a drizzle of vegetable oil and once hot, add the chopped onion with a pinch of salt & cook for 5-6 min or until softened

Meanwhile, boil a kettle

Dissolve the chicken stock cube[s] in 250ml [450ml] boiled water 

Drain and rinse the black beans

Once softened, add the smoked paprika to the pan and cook for 1 min further, then add the drained black beans and chicken stock and cook, covered, for 6-7 min

Meanwhile, grate the cheddar cheese 

Shred the little gem lettuce[s]

Add the tortillas wraps to a baking tray

Put them in the oven for 2 min or until they're warmed through

Once done, add 30g [60g] butter and 50ml [100ml] boiled water to the beans and mash them until smooth

Drain the pickled shallot

Once cooked, transfer the pork belly to a chopping board and slice it as thinly as you can using a sharp knife 

Return the sliced pork to the parcel and mix it up with the left-over juices – this is your pork pibil