Save to your scrapbook
Pork and black bean burritos
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1½ tsp fennel seeds
6 garlic cloves
2 tsp smoked paprika
1 tsp cayenne
1 tsp sea salt
1 tsp freshly ground black pepper
1kg free-range rolled pork belly
175g black turtle beans, soaked overnight
1 tbsp tomato purée
2 limes, juice
6 soft ﬂour tortillas
1. Preheat the oven to 240°C, gas mark 9. Toast the fennel seeds in small pan over a medium heat for 30 seconds until aromatic. Grind to a paste in a pestle and mortar with the garlic, spices, salt and pepper.
2. Remove the string from the pork belly and open out, then rub all over with the paste. Put in a roasting tin and cook for 20 minutes, then reduce the oven temperature to 160°C, gas mark 3. Cook for a further 2 hours, until the meat pulls apart with a fork.
3. Meanwhile, cook the beans according to pack instructions until soft. Drain and set aside.
4. Remove the pork from the tin, slice off the crackling and cut into strips. Reserve to eat as a snack. Using 2 forks, shred the pork and toss in a bowl with the beans, tomato purée and lime juice.
5. Turn the oven to 180°C, gas mark 4. Divide the pork and bean mixture between the tortillas and fold into parcels. Place in a roasting tray and cook in the oven for 12-15 minutes. Serve with accompaniments such as basmati rice, salsa, soured cream and guacamole.
Typical values per serving:
This recipe was first published in November 2011.