The zingy salsa cuts through the rich pork like a dream. You've gotta try this one mob.
Make sure the tin foil is tight over the pork tray so none of the moisture gets out!
Cooking Time (Includes Preparation Time): 4 Hours 10 Minutes
Cherry Tomatoes - £0.53
500g of Pork Belly - £2.41
1 Red Onion - £0.21
1 Bottle of Beer - £1.00
Smoked Paprika - £0.85
Cumin - £0.85
8 Mini Tortillas - £0.80
1 Bunch of Spring Onions - £0.55
Red Chillies - £0.60
1 Lime - £0.30
1 Bunch of Coriander - £0.70
1 Mango - £1.00
Garlic - £0.30
Black Beans - £0.50
Total Cost - £9.95. This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.
Preheat oven to 150°C/302°F.
Place pork belly slices on a tray. Add 1⁄4 of a red onion and two garlic cloves. Add 2 teaspoons of cumin and 2 teaspoons 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.
In the meantime, make your salsa.
Grab a bowl. Add a cubed mango, a large handful of quartered cherry tomatoes, a handful of chopped coriander, 4 chopped spring onions, a chopped red chilli and the juice of a lime. Add a drizzle of olive oil and season with salt. Mix together and chill.
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/356°F for 20 minutes until most of the liquid has evaporated and you have your dark, sticky pork.
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.
Once everything is ready, heat up your mini tortillas, add a dollop of black bean mush, your pork and then the salsa. Enjoy!