Belly Pork & Pineapple Burritos

Recipe Details

Preparation Time

10 mins

Cooking Time

3 hrs and 40 mins

Ingredients

• 1kg pork belly skin scored
• 2 tbsp chipotle paste
• 1 tbsp tomato purée
• 2 tbsp brown sugar
• 300g pineapple chunks
• 4 large tortillas warmed to serve
• 2 x 250g pouches Mexican rice to serve
• curtido or tomatillo salsa, to serve

Method

1. Heat the oven to 160C/140C fan/gas 3. Rub the pork belly with salt.
2. Stir together chipotle paste and tomato purée with brown sugar in a small bowl.
3. Place the pork belly skin-side down in a large roasting tin, then brush the chipotle mixture evenly over the underside of the pork.
4. Pour 300ml water into the bottom of the tin to prevent scorching.
5. Cover the tin with foil and roast for 3 hrs or until the pork is tender.
6. About 30 mins before it's done, remove the foil and scatter the pineapple chunks over the top. Baste in the juices and return to the oven for the remaining 30 mins.
7. Sear the tortillas in a dry pan for 1-2 mins on each side until crispy.
8. Assemble the burritos by spooning some of the pork mixture onto the bottom half of each tortilla, followed by some rice, then the pineapple chunks, and finally the top half of the tortilla.
9. Serve immediately with curtido or tomatillo salsa, if desired.