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Season your board with the sweet smoked paprika and fennel seeds and toss with the diced pork belly. Give your hands a good wash.
Pop a large pan over a medium heat, add a small splash of oil and the spiced pork and fry for 5 minutes, or until crispy and golden. Jiggle the pan every so often.
Meanwhile, flip the board over and give your knife a quick clean. Use a spoon to scoop out the avocado flesh, then chop up into rough 1cm chunks with the tomatoes. Finely chop the chilli, then toss it together to make a sort of crude salsa.
By this point the pork will be lovely and gnarly so drain and add the haricot beans, if using, and cook for a further 2 to 4 minutes, or until thick and combined.
Squeeze the juice from one of the limes over the salsa, season well and toss to dress.
Check on the pork – add the honey at this point, if you like, to give it an incredible shine, then season and toss everything together.
Get yourself a big board or plank for serving, and ruffle up a tea towel to hold your taco shells.
Divide the meat between them. Mix the coriander through the salsa then dot some over each taco, along with a dollop of yoghurt and an extra squeeze of lime juice, then tuck in.