4 x pork chops on the bone with fat (about 300g each)
1 tsp cumin seeds
1 tbs. extra virgin olive oil
1/4 purple cabbage, finely sliced
La Banderita Street Tacos
Salt and pepper
Mango Salsa
2 spring onions
1 mango, diced
1/2 telegraph cucumber, diced
1 long red chilli, finely chopped
3 sprigs of coriander, stalks and leaves finely chopped
1 lime
Heat BBQ over a medium-high heat. Brush pork with a little of the oil and season with salt, pepper and cumin seeds. Grill for 3-4 minute on each side or until cooked to your liking.
While the pork is cooking, add the spring onion and cook for 3-4 minutes to soften and char lightly.
Remove meat from the grill and finely grate half the lime zest directly over along with half the juice. Rest for 5 minutes.
For the salsa finely chop the charred spring onions. Add the remaining ingredients include remaining half lime zest and juice.
Warm tortillas for less than a minute on each side on the BBQ and keep warm in a clean tea towel.
Slice the pork off the bone and then in thin slices. Make tacos by filling tortillas with cabbage, slices of pork and mango salsa
