Watch Cook-In on Wednesdays at 8:30pm on RTÉ One.


Serves 4
Prep time 20 minutes
Cook time 3 hours

  • 1kg pork belly
  • 3 onions, halved, skin on
  • 5 cloves garlic
  • 5 red chillies
  • 2 star anise
  • 3 tblsp cumin seeds
  • 3 tblsp coriander seeds
  • 1 thumb sized piece of ginger
  • 50ml white wine vinegar
  • ½ red onion, diced
  • ½ green chilli, diced
  • Salt
  • Juice of 1 lime
  • 2 tins kidney beans
  • 30ml olive oil
  • 2 cloves garlic, sliced
  • 2 avocado
  • 1 tbsp tabasco 
  • Handful coriander
  • Lime, juice and zest
  • 1 large tomato, deseeded and diced
  • Corn tortillas


  1. Preheat the oven to 200c. Place the onion, garlic, chilli, star anise, cumin and coriander seeds on a tray and cook for 30mins until softened and blackened. Remove and place in a blender, season with grated ginger, salt and vinegar. Blend to a rough paste
  2. Smear this paste over the pork belly and wrap in tinfoil. Cook at 150c for 2.5 hours until the meat is soft. Remove the tinfoil and increase the oven heat to 220c for a further 10 minutes so the paste gets charred. Finish with grated lime zest and salt, then slice.
  3. To make a quick salsa, dice the onion and chilli, season with lime juice and salt.
  4. To make the guacamole, mash the ripened avocado with a fork, season with lime zest, lime juice, tabasco and salt, mix and season to taste. Dice the tomato and fold this through the mix
  5. For the beans, heat a pan and add the oil. Slowly cook the garlic over a medium heat until golden brown, then add the beans. Fry until the beans begin to break down
  6. Season with salt. Use a masher to create a pulp.
  7. Serve to share, with warmed corn tortillas, and build to eat in your hands.