Simple Dinners: Pork carnitas burrito

Take our sous vide pork belly pieces that have been cooked and lightly seasoned by our Somerset chefs and wrap them up in warm tortillas along with all your favourite toppings.

40 mins

4

Medium

Pork carnitas:
• 1 pack Field & Flower Pork Belly Pieces (350g)
• 1 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp chili powder (adjust to taste)
• Salt and pepper, to taste
• 1 orange, juiced
• 1 lime, juiced

Burritos:
• 240g Cooked rice (white or brown)
• Canned black beans, drained and rinsed
• 480g Shredded lettuce
• 240g diced tomatoes
• 2 sliced avocadoes
• 240g grated cheddar cheese (or cheese of your choice)
• Sour cream
• Salsa
• Fresh cilantro leaves, for garnish

1. Preheat a skillet over medium-high heat. Open the pack of Field & Flower sous vide pork belly pieces and drain any excess liquid. Pat the pork pieces dry with paper towels.

2. Add vegetable oil to the skillet. Once the oil is hot, carefully place the sous vide pork belly pieces in the skillet. Sear them for 2-3 minutes on each side, or until they’re golden brown and crispy. Remove the pork from the skillet and set aside.

3. In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic, ground cumin, dried oregano, smoked paprika, and chilli powder. Sauté for an additional 1-2 minutes until fragrant.

4. Return the seared sous vide pork belly pieces to the skillet. Pour in the orange juice, lime juice, and a pinch of salt and pepper. Stir to combine all the flavours and bring the mixture to a simmer.

5. Use two forks to shred the pork belly pieces directly in the skillet. Let the pork simmer gently in the flavourful mixture for an additional 5-10 minutes to absorb the flavours.

6. Next, it’s time to assemble the burritos. Lay out a large flour tortilla. Spoon a layer of cooked rice onto the centre of the tortilla. Add a scoop of shredded pork carnitas, black beans, shredded lettuce, diced tomatoes, sliced avocado, and a sprinkle of grated cheese.

7. Fold in the sides of the tortilla and then roll it up tightly, enclosing the filling. Make sure the ends are tucked in to prevent the filling from falling out.

8. Experience the delicate balance of tangy, zesty, and slightly sweet flavours combined with our rich and savoury pork belly pieces with this simple, nutritious sweet and sour pork stir fry.

Part of our Simple Dinners Pork Belly Pieces recipe series. See our other recipes here:

Sweet & sour pork stir-fry
Pork & apple cider stew