Food and Travel Magazine | Pork ribs with pickled watermelon

Ingredients

• 1tbsp rapeseed oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2kg pork belly ribs
• 1 bottle lager
• 1tsp ground allspice
• 1 garlic head, separated into cloves
• 2tbsp agave syrup or honey
• 2tsp cayenne pepper
• 1tbsp brown sugar
• 1tbsp sea salt
• 1tbsp freshly ground black pepper
• 8 corn tortillas, warmed
• coriander, to garnish (optional)
• 1⁄2 watermelon, cut into 3cm cubes, rind removed and cut into 3cm chunks
• 100ml cider vinegar
• 2 long red chillies, finely sliced
• 1tbsp agave syrup
• 1tsp coriander seeds