When the weather is warm my absolute favourite quick n’ easy dish are tacos. These are not traditional though – I like quite big ones (Pams Nann Bread is my favourite – awful Nann but they make amazing flour tortillas) but always use a fairly formulaic technique. First bread, heated in a fry pan, maybe cheese then salad, a warm filling and then a light, fresh, zesty salsa. Sometimes I will embellish with sour cream or guac but often not. For me, this is the platonic light, fresh, quick and easy summer dinner. The first sweetcorn and peaches are also emblematic of summer and I find this combination of sweet, crunch, a hint of char and the soft, sweet, tart, fleshy almost floral peach really beautiful. It is also particularly excellent with fish.
This is maybe not quite in line with the ethos of fast and easy as I decided to braise a piece of pork belly first. In a pot big enough to lay the belly flat add 1 teaspoon coriander and cumin seeds, the zest and juice of two limes or oranges, one finely sliced onion and 5 coriander stalks. Cover with water and weigh down belly with several plates. Bring to simmer and continue simmering for 1 and a half hours. I used a piece just over 1kg and froze half to be used later.
Remove pork to cool, and once cool remove bones. The water can now be used as pork stock for other culinary adventures. (If you are going to freeze any pork do this now). Slice in ½ cm slices. Place on roasting tray.
Remove the husks of two sweetcorn cobs. Heat a griddle pan and grill the cobs so they have a little char. Cut corn off the cobs. De-seed and dice the flesh of two peaches and combine with warm corn. Add a small handful of freshly chopped coriander, a pinch of chilli flakes and two large shallots (or a small red onion) finely diced. Squeeze the juice of a lime overtop and combine. If you like a bit more bite add some chilli sauce like Tapatio.
Heat the grill to high (about 200 degrees C) and place pork under, the skin will begin to crackle. Turn pork over after five minutes. After another five minutes (turn oven down or move pork to a lower rack if beginning to burn rather than brown) remove and chop roughly.
Warm a tortilla in a pan and layer with chopped lettuce and shredded/julienned carrot. Add the chopped pork to this and top with a generous helping of the salsa.