GET READY: ingredients out • large skillet, medium-high heat • garlic crusher •

GET SET: skim read instructions before you begin •

GO! :: Instructions

1. For The Meat: cut the pork belly and chicken into 1 cm chunks and fry in a large skillet with the fennel and cumin seeds, paprika, garlic powder, salt, pepper, and stir regularly.
2. For The Salad: meanwhile, finely slice the red chilli, lettuce, scallions, half of the leafy part of the cilantro and divide evenly among 4 dishes.
3. Halve and destone the avocado, chop into chunks and quarter the tomatoes. Lay alongside the lettuce.
4. In a small bowl, mix together the olive oil, lime juice and coconut aminos. Pour evenly across the salads.
5. To Serve: once the pork belly and chicken is cooked through, serve atop the salad and pour over the juices from the pan.