Mexican recipe for 4 people, takes only 40 mins; recipe has pork belly, chipotle paste, tomato puree, soft brown sugar, pineapple, tortillas, rice and curtido.
Belly pork & pineapple burritos
Course: Mexican
Servings
4
servings
Prep time
10 mins
Ingredients
- Tomato Puree: 1 tbsp tomato puree
- Chipotle Paste: 2 tbsp chipotle paste
- Pineapple: 300g pineapple, cut into chunks
- Rice: 2 x 250g pouches Mexican rice, to serve
- Pork Belly: 1kg boneless pork belly, skin scored
- Curtido: curtido or tomatillo salsa, to serve (refer to the method for our recipes)
- Soft Brown Sugar: 2 tbsp soft brown sugar
- Tortillas: 4 large tortillas, warmed, to serve
Directions
- Heat oven to 160C/140C fan/gas 3. Rub the pork generously with salt. Whisk the chipotle with the tomato puree and sugar, then rub 2 tbsp of this over the underside of the pork. Whisk the rest with 300ml water to make a marinade. Lay the pork in a roasting tin and pour in the marinade - don't pour it over the skin. Cover with foil and roast for 3 hrs or until tender. About 30 mins before it's ready, scatter the pineapple round it, baste in the juices, re-cover and put back in the oven for the remaining 30 mins.
- Set the grill to high. Move the pork to another tin or baking tray, skin-up, and grill for 10 mins or until the skin blisters and crisps - keep a close eye, it can burn quickly. When the crackling is crisp, take out and rest for 20 mins, cut into eight slices and return to the tin with the pineapple and marinade and coat well.
- Serve with warmed tortillas and ourcurtidoor ourtomatillo salsa.
