Cut the neck chops into cubes of about 1½ x 1½ cm, and season them with salt and pepper.

Heat some oil in a pot, and brown the meat to give it a good color.

Take the pot off the heat while you peel and chop the onions and garlic.

Place the pot back on the heat, add the onions and garlic, and let it fry for a couple of minutes.

Add chili powder, cumin, tomato paste, apple juice, and water.

Cover the pot with a lid, and let it simmer for 1-1½ hours, until the meat is very tender.

In the last 10 minutes, drain the water from the can of beans and add the beans to the pot.

Season with salt, pepper, and lime juice.

Slice the cabbage as finely as you can.

If you use store-bought tacos, or if you have made them yourself well in advance, warm them briefly on a pan or baking sheet in the oven.

Lay out the tortillas on a platter or cutting board, and place a spoonful of pork and beans in the center.

Top with crème fraîche, sliced cabbage, pickled jalapenos, coarsely chopped crackling, and cilantro.

Sprinkle with a little salt, drizzle with some sesame oil, and squeeze some lime juice over.