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.

6
Servings
410
Calories Per Serving
Deliver Ingredients

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
  • 2 limes

For the burrito

  • 1 Cup canned refried beans
  • 6 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
20g
29%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
59mg
20%
Carbohydrate, by difference
33g
25%
Protein
26g
57%
Vitamin A, RAE
71µg
10%
Vitamin C, total ascorbic acid
12mg
16%
Vitamin K (phylloquinone)
54µg
60%
Calcium, Ca
59mg
6%
Choline, total
4mg
1%
Fiber, total dietary
5g
20%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
53mg
17%
Niacin
1mg
7%
Phosphorus, P
85mg
12%
Selenium, Se
2µg
4%
Sodium, Na
1390mg
93%
Water
155g
6%
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.