Crispy Pork Tacos

Steps

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1. 1
   Make the beans: fry the finely diced red onion in oil, then add the mixed Cajun spice and cook until fragrant.
   ▶ ≈0:21
2. 2
   Add two cans of black beans (with their liquid) and bring to a boil on high heat. Continue cooking until the beans darken and the mixture becomes thick and stodgy.
   ▶ ≈0:45
3. 3
   Prepare the pork: cut the 300g of leftover roast pork into 1cm chunks. Add the level teaspoon of smoked paprika and mix well.
   ▶ ≈1:14
4. 4
   Cook the pork in a frying pan until it becomes crispy and golden. If you have leftover crackling, chop it and add it too.
   ▶ ≈2:40
5. 5
   Make the salsa: finely chop the green pepper, jalapeno, and onion. Add a generous splash of red wine vinegar and a nice pinch of ground clove. Mix everything together and taste.
   ▶ ≈3:27
6. 6
   Warm the taco shells in the oven. Leave the beans chunky or mash them into a puree, depending on your preference.
   ▶ ≈4:32
7. 7
   Assemble the tacos: fill each warm taco shell with beans first for stability, then add shredded lettuce, salsa, crispy pork, a dollop of yogurt, and top with crackling.
   ▶ ≈5:29
8. 8
   Serve and eat immediately. The tacos may fall apart a bit—that's normal and part of the fun!
   ▶ ≈6:02