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This pork dish really brings out the flavour of good pork. It's quite a long recipe but well worth the effort. The good thing about this dish is that it will keep for a few days in the fridge. You can vary the heat of the dish by adding more or less chilli. This recipe is fairly mild.
Servings 6
Calories 518 kcal
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins

Ingredients
 

  • 450 g belly pork, free of skin and bone
  • 200 chicken stock
  • salt and freshly ground black pepper
  • 4 tbsp olive oil
  • 1 small onion, peeled and chopped
  • 1 red pepper, de seeded and chopped finely
  • 1 yellow pepper, deseeded and chopped finely
  • 6 tbsp chopped coriander
  • 3 garlic cloves, peeled and chopped
  • 1 tbsp fresh chilli, chopped
  • 250 ml strong chicken stock
  • 2 rice wine vinegar
  • 1 pinch caster sugar
  • 1 ground cumin

Instructions
 

  • Preheat the oven to 180C, Gas 4.
  • Place the belly pork in a frying pan with a little oil and brown well all over, and season with salt and pepper. Place in an ovenproof dish and cover with the boiling stock. Cover with a tight-fitting lid and place in the preheated oven for 2 hours, or until very soft and tender.
  • Meanwhile, make the sauce, heat the olive oil in a pan, add the onions, cumin, chilli, garlic, peppers and sugar and cook over high heat for 10 minutes to take a nice golden colour. This is important to get flavour into the sauce.
  • Once coloured add the stock, vinegar and season well, bring to a boil and cook for a couple of minutes until slightly thickened.
  • Add the coriander and liquidise the whole lot until smooth.
  • Remove the cooked pork from the oven and chop very fine; add enough of the sauce to moisten the pork well, re-season.
  • Fill large flour tortillas with the pork and sauce wrap up well serve with sour cream, the rest of the sauce, pickled jalapeno peppers, guacamole and sour cream
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Nutrition Facts
Juicy Pork and Chilli Burritos
Amount per Serving
Calories
518
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
16
g
100
%
Cholesterol
 
56
mg
19
%
Sodium
 
140
mg
6
%
Potassium
 
375
mg
11
%
Carbohydrates
 
7
g
2
%
Fiber
 
1
g
4
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pork
Course Pork
Cuisine Autumn, ITV This Morning, Mexican, Spring, Summer
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