Tacos de panceta de cerdo estofada a la cerveza

Ingredientes

• 250 g Cherry Tomatoes
• 500 g Pork Belly
• 1 Red Onion
• 400 ml Beer
• 2 tsp Smoked Paprika
• 2 tsp Ground Cumin
• 8 Corn Tortilla
• 5 Spring Onion
• 1 Red Chilli
• 1 Lime
• 15 g Fresh Coriander
• 1 Mango
• 4 Garlic Clove
• 400 g Black Beans
• Salt
• Black Pepper
• Olive Oil

Preparación

1. 1

   Preheat oven to 150°C. Place pork belly slices on a tray. Add 1⁄4 of a red onion and half the garlic cloves. Add cumin and smoked paprika. Season with salt and pepper. Pour 400ml of beer over the top and then add enough water to cover the pork. Cover the tray with tin foil and cook for 4 hours.

2. 2

   In the meantime, make your salsa. Chop the mango into cubes, and quarter the cherry tomatoes. Chop the coriander and the spring onions, red chilli and add to a bowl. Juice over the lime and add a drizzle of olive oil and season with salt. Mix together and pop in the fridge to chill.

3. 3

   After 4 hours, remove the pork from the oven. Remove the tin foil. Break up the pork with a fork. Place it back in the oven at 180°C for 20 minutes until most of the liquid has evaporated and you have your dark, sticky pork.

4. 4

   Black bean time. Splash some olive oil into a pan and fry two chopped garlic cloves. After 20 seconds, add your black beans but keep the water in the tin for later. Coat the beans in the garlic and oil. Mash them up. Add the water from the tin and reduce until you have a black bean mush.

5. 5

   Once everything is ready, heat up your mini tortillas, add a dollop of black beans, your pork and then the salsa.