Pork Belly and Pineapple Burritos

• boneless pork belly↗1kg kg

  skin slit

• chipotle paste↗2 tbsp tbsp
• tomato purée↗1 tbsp tbsp
• soft brown sugar2 tbsp tbsp
• pineapple↗300g g

  cut into cubes

• large tortillas↗4

  warmed, for serving

• rice↗2 x 250g pouches Mexican g

  for serving

• curtido↗

  or tomatillo sauce, for serving (see method in our recipes)

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3. Generously season the pork with salt. Whisk together chipotle paste, tomato purée and soft brown sugar, then rub 2 tbsp of this mixture onto the underside of the pork. Mix the remaining mixture with 300 ml water to make a marinade. Place the pork in a roasting tin and pour the marinade over it – do not pour it over the skin. Cover with foil and roast for 3 hours or until tender. 30 minutes before it is done, scatter the pineapple around, drizzle with its juices, cover again and return to the oven for the remaining 30 minutes.

2. 2

   Heat the grill to high temperature. Transfer the pork to another pan or tray, skin side up, and grill for 10 minutes or until the skin bubbles up and becomes crispy – watch carefully as it can burn quickly. When the crust is crispy, remove the meat and let it rest for 20 minutes, cut into eight pieces and return to the pan with the pineapple and marinade, coating well.

3. 3

   Serve with warmed tortillas and our curtido or tomatillo sauce.