Cochinita pibil is a pork dish from the Yucatán region of Mexico - traditionally, it would be wrapped in banana leaves and cooked in a Mayan-style BBQ pit, but this hob-top version is just as delicious! The pork is slow-cooked until tender and caramelised, seasoned with citrus juice, mild chillies and Mexican oregano, then served inside soft tortillas with a spicy Yucatán salsa, black beans and tangy cebollas curtidas (pink pickled onions).

• Black Beans Blend: Mexican oregano, cinnamon, cumin, allspice, green bell pepper, aniseed, coriander leaf, cloves, epazote, bitter orange, thyme
• Yucatán Salsa Blend: ancho chilli, cinnamon, Mexican oregano, habanero chilli, guajillo chilli, allspice, cumin, pasilla chilli, aniseed, green bell pepper, red bell pepper, cloves, coriander leaf, annatto, bitter orange, epazote, paprika, thyme
• Pork Spices: ancho chilli, cinnamon, Mexican oregano, guajillo chilli, allspice, cumin, pasilla chilli, aniseed, green bell pepper, red bell pepper, cloves, coriander leaf, annatto, bitter orange, epazote, paprika, thyme

May contain traces of celery, mustard and sesame

• 600g pork shoulder steaks or pork belly strips
• 4 cloves of garlic
• 1 red onion
• 1 yellow pepper
• 1 orange or 100ml orange juice
• 2 limes
• 2 x 400g tins of black beans
• 8 small tortillas or wraps (or 4 large ones)
• Sour cream to serve (optional)
• Mexican salad veg (eg thinly sliced avocado, radishes, white cabbage etc) to serve

• Large lidded pan
• Small saucepan
• Mixing bowl
• Blender
• Large saucepan