If you're a lover of coffee like we are, why stop at just a cup? Mucho have come up with the answer with these tacos, combining pork with coffee, chilli and feta to make a punchy, innovative alternative to the Mexican classic.
Preheat the oven to 200°C, place the corn on a roasting tin with olive oil, salt, pepper and chilli flakes. Cook in the oven for 35 minutes turning every 10 minutes.
While the corn is cooking, dice the pork belly in 1.5cm cubes.
Marinate the pork belly with garlic, ginger, chilli flakes, honey, coffee for about 40 minutes in the fridge.
While the pork is in the fridge, slice the red onion and mix with honey, pepper, sugar and salt. Place in the fridge.
Remove corn from corn from cob and set aside.
Turn to medium-low heat, and place the pork belly slices onto a non-stick pan. Pan fry for about 4 minutes each side, or until cooked. Turn the pan to high heat and cook for 1 minute each side until a slight crunch starts to form.
Add the corn to the pan and mix with the pork.
In a plate, place your soft taco tortillas. Place an avocado slice, then some pork and corn mix. Then add the pickles onions on the side. Top with some roughly torn coriander, crumbled feta and sour cream if desired.