Method

• 1.
  To ensure the best crackling, leave your pork belly in the fridge overnight, uncovered, to allow the skin to dry out.
• 2.
  Preheat oven to 220°C (fan-forced).
• 3.
  Dry the pork belly skin with paper towel, then using a very sharp knife and a ruler, carefully score the skin of the pork. In a roasting pan a little larger than the pork belly, place garlic, coriander stalks, parsley stalks, paprika and beer. Season with salt flakes. Carefully add the pork belly, then pour in the stock, ensuring no liquid comes into contact with the pork belly skin (add enough stock until the liquid almost reaches the skin). Rub skin with oil, then sprinkle generously with salt flakes.
• 4.
  Place in the oven and roast for 40 minutes or until crackling is golden. Reduce heat to 150°C (fan-forced) and roast for a further 2 hours, topping up the pan with a little water if necessary, or until pork is completely tender.
• 5.
  Meanwhile, combine the onion, a pinch of salt flakes and jalapeno pickling liquid in a shallow dish. Set aside to pickle slightly.
• 6.
  Place the avocado flesh, jalapenos, lime juice and pinch of salt flakes in a food processor and whiz until smooth. Cover directly with plastic wrap and chill until needed.
• 7.
  For the salad, combine the tomato, baby cucumber, coriander and parsley leaves in a bowl.
• 8.
  Remove pork from oven, transfer to a chopping board and thickly slice.
• 9.
  To assemble, place a tortilla on a serving plate, then spread over some of the avocado mixture. Top with salad, black beans, drained pickled onion and pork belly. Drizzle over a little of the pan juices and top with any remaining coriander and parsley leaves. Serve with extra lime cheeks.