Mexican Pork and Charred Corn Tacos
Finger food at its very best. Pile your tacos high with crispy and succulent pork belly, creamy avocado and a zingy salsa; this recipe is full of all the good stuff! This dish works well with both soft and hard shell tacos, and is a great interactive way to eat with friends or family.
Method
Based on 4 servings, adjust as needed.
Step 1
Trim a little of the excess fat from the pork belly, cut into 1.5cm pieces and pop into a bowl. Add the cajun spice, half of the smoked paprika, half of the lime juice and a pinch of salt and pepper. Ideally, you would marinade this for 2-3 hours (or overnight) to improve the flavour and tenderise the meat.
Step 2
Now you need to char the corn on the cob. There are a few ways to do this. If you have a gas hob, this is the best and easiest way to do it. Turn one of the hobs to max and lay the corn directly onto the flame. Turn the corn every 30 seconds, using tongs, allowing it to char and slightly blacken all over. If you don't have a gas hob, you can use a BBQ, a hot grill, or a griddle pan. Another option is simply to shave the kernels from the cob and fry them in a very hot pan until they char and start to pop. Once the corn is charred, shave the kernels from the cob and pop them, into a bowl.
Step 3
To the corn, add the diced tomatoes, drained black beans, grated garlic, diced red onion, the remaining paprika and the remaining lime juice. Season with salt and pepper and mix well. If you'd like some heat, you can add in a few chopped jalapeño chillies.
Step 4
Remove the pork from the fridge. Place a large frying pan on to a high heat and add the vegetable oil. Once hot, add in the pork belly and allow to fry for 10-12 minutes, until the fat has rendered and the outside crispy. Remove the pork from the pan, using a slotted spoon, and place it onto absorbent kitchen paper to remove the excess fat.
Step 5
Heat the mini flour tortillas either in a dry hot frying pan, or over a naked flame for a bit of extra flavour. Separate the baby gem lettuce leaves and give them a quick wash, and slice the avocado.
Step 6
Place the charred corn salsa, the cooked pork, the lettuce, sliced avocado, grated cheese, sour cream and extra jalapeños (if using) onto the table and let everyone get stuck in.
- Ingredients
- Based on 4 servings
-
8 Mini White Tortillas 1x Sainsbury's Mini Tortilla Wraps x8 -
2 tsp Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
500g Pork Belly 1x Sainsbury's British Pork Belly Slices 500g -
8 tbsp Sour Cream 1x Sainsbury's Fresh Soured Cream 150ml -
2 tbsp Cajun Seasoning 1x Sainsbury's Cajun Seasoning, Inspired to Cook 50g -
2 tbsp Jalapenos Chillies, drained 1x Sainsbury's Sliced Green Jalapeños 200g (90g*) -
1 Avocado, sliced 1x By Sainsbury’s Large Ripe & Ready Avocado -
1 Tin Black Beans, drained 1x Sainsbury's Black Beans in Water 400g (235g*) -
1 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
1 tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
0.5 Red Onion, very finely diced 1x Sainsbury's Red Onions Loose -
1 Lime, juice 1x Sainsbury's Limes -
1 Baby Gem Lettuce, leaves washed and separated 1x Sainsbury's Little Gem Lettuce x2 -
4 Vine Tomatoes, deseeded and diced 1x Sainsbury's Majestic Vine Ripened Tomatoes, Taste the Difference 300g -
4 tbsp Grated Cheddar Cheese 1x Sainsbury's British Mature Grated Cheddar Cheese 250g -
2 Corn on the Cob 1x Sainsbury's Sweetcorn x2 -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g