Smoky Mexican Style Pork Burrito Bowl

a) In the meantime, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks.

c) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) While the mince is frying, peel and grate the garlic (or use a garlic press). 

b) Cut the tomato into 1cm chunks. Cut the lime into wedges. 

c) In a medium bowl, add the tomato, a squeeze of lime juice, sugar and olive oil for the salsa (see pantry for both amounts). Season with salt and pepper and toss to coat. Set aside.

a) Once cooked, add the tomato puree, garlic and Mexican style spice mix to the pork and fry, 1-2 mins. 

b) Stir through the smoky base paste, honey and water for the sauce (see pantry for both amounts).

c) Bring up to the boil, then reduce the heat to medium and simmer until thickened, 3-4 mins. 

a) Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board. Cut into 1cm chunks.

b) Add the avocado to the bowl with the tomato, then mix to coat in the dressing. 

c) Once the pork has cooked, remove it from the heat and add a squeeze of lime juice and butter (see pantry for amount).

d) Taste and season with salt and pepper if needed. Add a splash of water if your sauce is looking a little thick.