Pork belly tacos with smashed broad beans

Method

1. Finely slice the radishes (reserving the leaves). Mix together the grated zest and juice of 2 of the limes, 4 tbsp water, a pinch of salt and a pinch of sugar. Add the radishes and set aside to quick-pickle. Stir them every now and then while you’re making everything else.
2. Bring a small pan of salted water to the boil. Add the broad beans and cook for 3 minutes, then drain and refresh in cold water; you can double-pod the beans (take the translucent skins off the beans) at this stage if you like, but it’s not necessary. Crush the garlic and jalapeño in a pestle and mortar, then add the beans and a pinch of salt and crush into a coarse paste. Stir in the remaining lime zest and juice, then continue to crush until almost smooth. You can also whizz them in a food processor – just reserve some whole beans to stir through at the end for texture.
3. Cut the pork into 1.5cm thick slices. Heat a frying pan over a high heat and add the oil. Add the pork, cumin seeds and paprika, season with salt and stir-fry for 10-12 minutes. The pork will release its fat and then crisp up.
4. Heat the tortillas for a few seconds on each side in a hot, dry pan, then top with the pork, soured cream, broad beans, pickled radishes and a few of the radish leaves (if you have them). Sprinkle with Tajín seasoning (if using) and serve straightaway.