Pork Belly Burrito

Pork Belly Burrito
Jane Bruce


For the pork belly

  • 1 Teaspoon  crushed garlic
  • 1/4 Cup  soy sauce
  • 1/4 Cup  Sriracha
  • 1/4 Cup  brown sugar
  • 1/4 Cup  apple cider vinegar
  • 1/2 Teaspoon  pepper, plus more to taste
  • 1/2 Teaspoon  salt, plus more to taste
  • 1 1/2 Pound  pork belly, cut into 1/2-inch-thick slices

For the rice

  • 1 Cup  white rice
  • 1/2 Cup  cilantro, chopped
  • limes

For the burrito

  • 1 Cup  canned refried beans
  • large flour tortillas
  • 1/4 Cup  salsa

This burrito is probably the happiest accident of my modern life. I set out to make a pork burrito, and as I walked down the meat aisle I saw pork belly, delicious, succulent, awesome pork belly just staring at me. So I bought it and, well, the rest is history. The pork in this recipe has a "barbecue" essence to it that complements the cilantro-lime rice very well!

Click here to see 6 Burrito Recipes: Simple or Sophisticated, You Decide.


For the pork belly

Preheat the oven to 275 degrees.

In a bowl, mix together the first 7 ingredients in an ovensafe frying pan. Add the pork and season with salt and pepper, to taste. Place in the oven for 1 hour, stirring once.

After 1 hour, increase the temperature to 300 degrees and roast for 1 more hour, stirring the pork once halfway through. By the end, pork will be crispy on the outside and juicy on the inside.

For the rice

Cook the rice according to the package directions. Then, stir in the cilantro and lime juice. Set aside.

For the burrito

Warm the refried beans in the microwave or stovetop. Build your burrito by putting the beans on first, followed by the rice and then the pork. Top off with salsa, roll it up, and serve.

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