Epic pork belly tacos

Place a large non-stick frying pan on a medium heat. Slice the pork into ½cm thick slices and rub with a pinch of sea salt and black pepper, then cook for 12 minutes, until the fat is well rendered, turning occasionally. When there’s 20 seconds to go, peel and grate in ⅔ of the garlic clove and sprinkle in the allspice, tossing to coat.Meanwhile, crack on with the other toppings. Trim and finely chop the spring onions, finely chop most of the coriander leaves (reserving the stalks), and core and dice the apple, then place in a small bowl. Finely grate the lime zest and put aside for later, then squeeze the juice into the bowl, drizzle in 1 tablespoon of olive oil and add a pinch of salt. Finely slice and add half of the chilli (deseed if you like), and toss together.Carefully char the corn cobs directly over a flame on the hob (or place in a hot griddle pan or under the grill) until blackened all over, turning occasionally. Carefully remove the charred corn kernels, using a tea towel to hold the cob upright on a board and running a knife gently down to the base, all the way around, then add the kernels to the pork pan, tossing in the fat to coat.Finely grate the remaining garlic and chilli with the tomato into a bowl. Finely chop and add the reserved coriander stalks, drizzle in 1 tablespoon of oil and 2 tablespoons of red wine vinegar, then add the charred corn, tossing to combine.Once the pork is crispy, transfer to a board to rest, then pour the black beans into the pan (juice and all), along with 1 tablespoon of vinegar, and simmer for 3 minutes, gently mashing with a fork, then season to perfection and add a little more allspice, if you like.Warm the tortillas, then load up with the black beans, slices of pork belly, charred corn salad and apple slaw. Divide up and dollop over the soured cream, then ripple through the hot sauce and scatter over the reserved coriander leaves and lime zest, to serve.