Belly Pork Pineapple Burritos Recipes

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PORK AND BEAN BURRITOS



Pork and Bean Burritos image

Pork and Bean Burritos or Mexican Pork Wraps are fast or slow cooked, with ground pork, pork chops or leftovers, freeze great, and an easy dinner or snack!

Provided by Karin and Ken

Categories     Appetizer     lunch     Main Course

Number Of Ingredients 13

1 pound pork, ground or any ground meat you prefer or have on hand
1 small onion, diced
1 sweet pepper, green, yellow, orange or red, cored, diced
2 tblsp garlic minced
1 cup chicken broth
1 can (5.5-6 oz) tomato paste
1 tblsp chili powder
1 can (19 oz) beans, kidney or black, rinsed, drained
2 cups cheese, shredded
6-8 large soft flour tortillas
1 tblsp vegetable or olive oil
1 jalapeno, seeded and diced, if desired
hot sauce or sriracha, if desired

Steps:

  • Get out and measure all of your ingredients.
  • Chop your onion.
  • Chop your pepper.
  • In large skillet, over medium heat, place your pork.
  • Using a wooden spoon, break up your pork into small pieces while cooking.
  • Add garlic and onions. Add pepper if you don't mind them very soft. Add them later on if you like them to be somewhat crisp.
  • Continue to cook until pork is no longer pink.
  • Add tomato paste and chili powder.
  • Cook for a few minutes until incorporated.
  • Add beans and broth.
  • Cook until liquid is absorbed and reduced. I usually simmer for about 10 minutes, stirring occasionally. Add peppers when you are almost finished cooking, at about the 5 minute mark.
  • Take a moment to taste the mixture and see if it needs anything like hot sauce or sriracha.
  • Divide mixture between the number of tortillas you want to make. Dump mixture into the center of each tortilla and sprinkle jalapenos, if using.
  • Sprinkle with as much cheese as desired, if desired.
  • My burrito usually looks like this.
  • Fold ends in and roll as tight as you can.
  • You now have two options. For what it is worth, I prefer option 2.

BELLY PORK & PINEAPPLE BURRITOS



Belly pork & pineapple burritos image

The combination of pork and pineapple works so well. Try it here with a touch of chipotle for a Mexican feel, served in tortillas, for a casual get-together

Provided by Elena Silcock

Categories     Dinner, Lunch, Main course

Time 3h50m

Number Of Ingredients 8

1kg boneless pork belly , skin scored
2 tbsp chipotle paste
1 tbsp tomato purée
2 tbsp soft brown sugar
300g pineapple , cut into chunks
4 large tortillas , warmed, to serve
2 x 250g pouches Mexican rice , to serve
curtido or tomatillo salsa, to serve (refer to the method for our recipes)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Rub the pork generously with salt. Whisk the chipotle with the tomato purée 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 our curtido or our tomatillo salsa.

Nutrition Facts : Calories 548 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 41 grams protein, Sodium 0.9 milligram of sodium

SWEET GLAZED PORK BELLY AND GRILLED PINEAPPLE ON HAWAIIAN BREAD



Sweet Glazed Pork Belly and Grilled Pineapple on Hawaiian Bread image

A trio of sweet glazed pork belly, grilled pineapple, and sweet Hawaiian roles deliver a ubiquitous Tiki-inspired flavor in these flavor-packed mini-sandwiches.

Provided by Joshua Bousel

Categories     Sandwiches

Time 1h35m

Yield Serves 9-12

Number Of Ingredients 17

For the Glaze
1/3 cup honey
1/4 cup soy sauce
3 tablespoons hoisin sauce
2 tablespoon light brown sugar
2 teaspoons freshly minced garlic, about 1 medium clove
1 teaspoon finely grated fresh ginger
1/4 teaspoon crushed red pepper
For the Rub
1 tablespoon kosher salt
2 teaspoon light brown sugar
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
3lbs pork belly, rind remove and cut into 1/4-inch thick strips
1 small pineapple, peeled, cored, and cut into 1/4-inch slices
24 Hawaiian sweet rolls
1 small bunch fresh cilantro, washed and dried

Steps:

  • For the glaze: In a medium bowl, whisk together honey, soy sauce, hoisin sauce, brown sugar, garlic, ginger, and red pepper. Transfer to an airtight container and refrigerate until ready to use.
  • For the rub: In a small bowl, mix together salt, brown sugar, chili powder, and cayenne pepper. Sprinkle pork belly slices all over with rub and place in refrigerator for at least 1 hour and up to 24.
  • Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place pork belly on hot side of grill and cooked until browned on both sides, 2-3 minutes per side. Move to cool side of grill and brush with glaze all over. Cover grill and let cook until glaze caramelizes, about 2 minutes more. Transfer to cutting board and let rest for 5 minutes.
  • Place pineapple rings on hot side of grill and cook until seared on both sides, 2-3 minutes per side. Transfer to cutting board. Place rolls on hot side of grill, cut side down, and cook until lightly toasted, about 1 minute. Remove from grill.
  • Cut pineapple and pork belly into 2-inch squares. Place belly and pineapple on rolls and top with cilantro leaves. Serve immediately.

BLACK BEAN PORK BURRITOS



Black Bean Pork Burritos image

Tender pork pieces are wrapped in soft tortillas and topped with a flavorful salsa. This simple dish from Fiona Seels and Jason Martinek of Pittsburgh, Pennsylvania has a refreshing hint of lime.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup thawed limeade concentrate
1 tablespoon olive oil
2 teaspoons salt, divided
1-1/2 teaspoons pepper, divided
1 pound boneless pork loin, cut into thin strips
2 cups chopped seeded plum tomatoes
1 small green pepper, chopped
1 small onion, chopped
1/4 cup plus 1/3 cup minced fresh cilantro, divided
1 jalapeno pepper, seeded and chopped
1 tablespoon lime juice
1/4 teaspoon garlic powder
1 cup uncooked long grain rice
2 cups shredded Monterey Jack cheese
6 flour tortillas (10 inches), warmed
1 can (15 ounces) black beans, rinsed and drained

Steps:

  • In a large resealable plastic bag, combine the limeade concentrate, oil, 1 teaspoon salt and 1/2 teaspoon pepper; add pork. Seal bag and turn to coat; refrigerate for at least 20 minutes. , For salsa, in a small bowl, combine the tomatoes, green pepper, onion, 1/4 cup cilantro, jalapeno, lime juice, garlic powder and remaining salt and pepper. Set aside., Meanwhile, cook rice according to package directions. Stir in remaining cilantro; keep warm. Drain and discard marinade. In a large nonstick skillet, saute pork for 5-6 minutes or until no longer pink; drain. , Sprinkle 1/3 cup cheese off-center on each tortilla. Layer each with about 1/2 cup pork and 1/4 cup salsa; top with 1/2 cup rice mixture and 1/4 cup black beans. Fold sides and ends over filling. Serve with remaining salsa.

Nutrition Facts : Calories 690 calories, Fat 23g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 1586mg sodium, Carbohydrate 83g carbohydrate (11g sugars, Fiber 7g fiber), Protein 36g protein.

21 BEST WAYS TO COOK PORK BELLY



21 Best Ways to Cook Pork Belly image

Looking for the best pork belly recipes? From sandwiches to salads to sliders, these recipes are easy to make and so tasty!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 21

Pork Belly Bites Over Jalapeno Slaw
Honey Glazed Pork Belly
Crispy Golden Pork Belly
Pork Belly Sandwich
Pork Belly Salad
Pork Belly Burnt Ends
Sticky Chinese BBQ Pork Belly
Pork Belly Sliders
BBQ Pork Belly (In the Oven)
Texas-Style Smoked Pork Belly
Pork Belly Ramen Noodle
Pork Belly Carnitas
Spicy Korean Pork Belly
Teriyaki Pork Belly
Cantonese Roast Pork Belly
Pork Belly Pastrami
Pork Belly Nachos
Crème brûlée Pork Belly Pork Belly
Pork Belly Pizza
Pork Belly Chili
Pork Belly Tacos

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a pork belly recipe in 30 minutes or less!

Nutrition Facts :

CHIPOTLE PORK BURRITOS



Chipotle Pork Burritos image

Make and share this Chipotle Pork Burritos recipe from Food.com.

Provided by Boomette

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
12 ounces ground lean pork
1 onion, finely diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mild salsa
1/2 teaspoon dried chipotle powder or 1/2 teaspoon hot pepper sauce
1/4 cup fresh coriander or 1/4 cup parsley, chopped
4 large flour tortillas
1 cup cheddar cheese, shredded
1 small sweet green pepper, diced
1/2 tomatoes, diced

Steps:

  • In large skillet, heat half of the oil over medium heat; fry pork, breaking up with fork, until no longer pink, about 8 minutes. Drain off fat; remove pork and set aside.
  • In same skillet, heat remaining oil; fry onion, garlic, cumin, ground coriander, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Return pork to pan. Add salsa and chipotle peppers; simmer, stirring, until thickened and saucy, about 3 minutes. Stir in fresh coriander.
  • Spoon one-quarter of the pork mixture onto centre of each tortilla; sprinkle evenly with cheese, green pepper and tomato. Fold bottom edge over filling, then sides; roll up.
  • Bake on rimmed baking sheet in 400°F (200°C) oven, turning once, until golden, about 7 minutes.

Nutrition Facts : Calories 795.7, Fat 43.4, SaturatedFat 15.7, Cholesterol 90.9, Sodium 1486.1, Carbohydrate 68.5, Fiber 5.9, Sugar 6.5, Protein 32.7

PINEAPPLE CHICKEN BURRITOS



Pineapple Chicken Burritos image

Not too heavy, these "Hawaiian"-like burritos are a real family pleaser. They are full of chicken, corn, black beans, and yes, pineapple. There is just a touch of cheese over the top. The chicken cooks easily in the crock pot which makes assembly and just heating through super easy. This recipe makes a double-batch, so some can be frozen for a later time. I usually get about 16 - 18 burritos, for you this may vary according to your stuffing and rolling capabilities.

Provided by caro.taylor1

Categories     One Dish Meal

Time 7h20m

Yield 16-18 burritos, 16-18 serving(s)

Number Of Ingredients 11

6 chicken breasts (fresh or frozen)
1 (20 ounce) can crushed pineapple, drained
2 (15 ounce) cans black beans, rinsed and drained
2 cups salsa, medium (needs to be medium or it will be too bland)
3 cups cooked rice
1 teaspoon cumin
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
16 flour tortillas, burrito-sized (I use 8-inch)
2 (10 ounce) cans green enchilada sauce
2 cups cheddar cheese, shredded (okay to sub monterey jack, or even a Mexican blend)

Steps:

  • Place the chicken in the crock pot and top with the pineapple, beans and salsa. Cook on low for 6 to 8 hours.
  • Remove the chicken and shred. Mix the chicken back into the crock pot mixture.
  • Mix in the cooked rice, cumin, garlic salt and onion salt.
  • Use half of the mixture to fill 8 of the burrito tortillas. Allow the other half to cool.
  • Place the 8-ish burritos in a 9x13 pan. Pour 1 can of the green enchilada sauce over the burritos.
  • Top with 1 cup of the shredded cheese and place under the broiler on the middle rack until the cheese is nice and melted.
  • Enjoy!
  • *With the remaining cooled filling mixture, place it in a gallon sized freezer bag and freeze for another meal. You can also place the remaining tortillas and shredded cheese in separate freezer bags to freeze along with the mixture for a future meal if you would like.
  • **To use the frozen meal, thaw the filling, tortillas and cheese and reheat the filling mixture. Then follow steps 4-6 to complete.
  • Note: The Prep Time (20 minutes) is about 5 dumping stuff into the crock pot, then about 15 rolling up the burritos. The Cooking Time is roughly 6.5 crock pot hours and 10-15 broiler minutes.

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