Pork Belly Burrito

Pork Belly Burrito
Staff Writer
Pork Belly Burrito

Jane Bruce

Pork Belly Burrito

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.

Ingredients

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

Directions

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.

Nutritional Facts

Total Fat
93g
100%
Sugar
8g
9%
Saturated Fat
34g
100%
Cholesterol
98mg
33%
Carbohydrate, by difference
32g
25%
Protein
10g
22%
Vitamin A, RAE
28µg
4%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
88mg
9%
Choline, total
36mg
8%
Fiber, total dietary
4g
16%
Folate, total
18µg
5%
Iron, Fe
3mg
17%
Magnesium, Mg
34mg
11%
Niacin
4mg
29%
Phosphorus, P
129mg
18%
Selenium, Se
9µg
16%
Sodium, Na
3934mg
100%
Thiamin
1mg
91%
Water
97g
4%
Zinc, Zn
2mg
25%

Pork Shopping Tip

Bone-in cuts tend to be slightly less expensive than their boneless counterparts, and have more flavor.

Pork Cooking Tip

According to the USDA, the recommended internal temperature for cooked pork should be 145 degrees Fahrenheit.

Pork Wine Pairing

Tempranillo, dolcetto, gewürztraminer, or muscat with roast pork; carmènere with  pork sausage; sangiovese, pinotage, or richer sauvignon blancs for stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes.