Curtis Stone's Mexican-spiced pork roast with tomato rice and cabbage slaw

To roast the pork, position a rack in the centre of the oven and preheat the oven to 180C or 160C fan.

In a small bowl, mix the chilli, cumin, salt, and pepper. Using your hands, rub the spice mixture all over the pork, and then coat pork with the oil. Place pork in a medium roasting pan.

Roast the pork for 45 mins. Reduce the heat to 150C or 130C fan and continue to roast pork for 2- 2 and 1/2 hrs. or until tender. Place the roasted pork on a carving board and rest for10 mins before serving.

Meanwhile, to cook the rice, heat a medium heavy-based saucepan over medium-high heat. Add the oil, then add the rice and stir for5 mins, or until the rice is pale golden. Stir in the coriander, salt and pepper, and then stir in the water and tomatoes. Bring to a simmer. Reduce heat to medium-low, cover, and cook for 20 mins, or until all the liquid is absorbed and the rice is tender. Remove pan from heat and stand, covered, for 10 mins. Using a fork, fluff the rice and mix in the lime zest.

To make the slaw, in a large bowl, toss the cabbage, fresh coriander, and lime juice just before serving. Season to taste with salt and pepper.

Heat a medium frying pan over high heat. Heat the tortillas in the pan, one at a time, for 30 secs per side, or until hot. As the tortillas are heated, wrap them in a clean tea towel to keep warm.

Using a large sharp knife, slice the pork into4 pieces and place a piece on each plate. Serve with the rice, slaw and tortillas. You can break up the pork and divide between the 2 tortillas per person.