- Dish Type Pan Fry
- Occasion Entertaining
- Cut Fillet
- Serves 2
- Prep Time 15 mins
- Cook Time 25 mins
Ingredients
- Pork
- 350g Pork fillet
- 1 tsp Fennel seeds
- 1 tsp Sweet smoked paprika
- 1 handful Fresh mint
- Salad
- 1 fresh red or green chilli
- 2 Gem lettuce
- 1/2 bunch Fresh coriander
- 1 Tomato
- 1 Apple
- 1 Lime
- Low-salt soy sauce
- Extra virgin olive oil
- Beans
- Olive oil
- 3 Spring onions
- 3 cloves Garlic
- 1 x 400g Tin black beans
Directions
Step 1/7
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.
Step 2/7
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.
Step 3/7
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.
Step 4/7
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.
Step 5/7
Stir, mush and season the beans to taste.
Step 6/7
Drizzle the salad with a little soy sauce, 1 tablespoon of extra virgin olive oil and the lime juice, then toss together.
Step 7/7
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 and fresh mint as a garnish.