Preparation
- Preheat the oven to 200C, fan 180C, gas 6. Line a large, deep baking tray with foil. Add the pork and cook according to packet instructions.
- Meanwhile, slice the peppers into strips and the onion into slim wedges and toss with 2 tablespoons of oil, the oregano and plenty of seasoning in a large bowl. Heat a large frying pan over a medium heat and, once hot, add the vegetable mix. Cook for 10 minutes, stirring occasionally, until tender and starting to char. Add the balsamic vinegar and stir through, cooking for a further minute until caramelised. Transfer to a bowl and cover to keep warm.
- While the vegetables cook, heat the remaining oil in a large frying pan. Cook the steaks according to packet instructions, reducing by a minute for medium rare. Leave to rest and then slice into strips. Wipe the pan clean and cook the tortilla wraps on each side according to packet instructions.
- Decant the Tex Mex dips into small bowls. Arrange the dips on a platter with the pork belly, steak, peppers, onion and tortilla wraps. Cut the limes into wedges and chop the fresh coriander. Serve with the garlic mayo and buffalo hot sauce.
Treat Dad to a meaty feat infused with Tex-Mex flavours, perfect for Father’s Day.
