Sizzling Mexican Pork

Chop the spring onion into thin discs and separate the white and green parts. Slice the pork into 1cm thick slices - at this point you can turn it on its side and slice off a bit of the fat if you prefer, though we kept it on for flavour! Next chop widthways into little chunks. Peel and finely dice (or crush) the garlic

Heat 2 tsp of olive oil in a pan on medium heat. Once hot add the pork belly together with the smoked paprika and fennel seeds. Cook and keep stirring for around 20-30 mins until the pork is really crispy and dark.

Heat 1 tbsp of olive oil in a pan on medium-low heat. Add the garlic and whites of the spring onion and cook until they just start to turn colour. Add the tomatoes, ¼ tsp of salt and ¼ tsp of sugar (optional). Chop up the jalapeños and add as much as you dare (careful - they’re hot!).

Bubble away the tomatoes until you have a thick sauce then remove from the heat to cool down (you can even put this in the fridge and serve it cold).

Cut lengthways into the avocado and slide the knife around the stone. Twist and pull the avocado apart, remove the stone and scoop the flesh into a bowl. Grate a pinch of lime zest in with ¼ tsp of salt and a few grinds of pepper. Mash the avocado with a fork then add the sour cream and 1 tsp of lime juice.

Once the rice is ready chop up a few tbsp of coriander and stir this through the rice. Stir through the greens of the spring onions.