Sticky Pork Belly Burritos with 5-bean salad
YOU WILL NEED
For the pork 1kg pork belly, skin on and ribs removed 3 tbsp demerara sugar 3 tbsp treacle 3 tbsp tomato purée 3 garlic cloves, crushed and roughly chopped 1 onion, diced 1 tbsp dried mixed herbs 1 tbsp ground cumin Pinch chilli flakes 1 tsp cinnamon 1 tsp allspice 2 tsp salt For the 5-bean salad
400g tin 5-bean salad ½ bunch coriander, chopped 1 red chilli, deseeded and finely diced ½ red onion, finely diced Juice of ½ lime Salt To serve 6 large tortilla wraps One bag watercress
100g tomato salsa 150ml sour cream 100g grated cheddar
DIRECTIONS
Preheat the oven to 150°C/Gas Mark 2 and place the pork in a deep roasting tin, skin side up. Combine the remaining pork ingredients in a bowl, then spread all over the meat including on the underside. Cover with foil and roast in the oven for 3 hours or until tender.
Meanwhile, make the 5-bean salad by draining and rinsing the tinned beans before combining with the other ingredients. Season to taste.
Once the pork is out of the oven, leave to rest for 30 minutes before slicing thickly. Finish the pork slices by cooking for a minute or so on each side on a preheated barbecue. This will crisp up the skin and give a nice smoky flavour. Alternatively, you can finish by frying on each side in a hot pan. Keep any leftover sauce from the cooking of the meat and drizzle over the pork before serving.
Serve in bowls with the bean salad, wraps, watercress, salsa, sour cream and cheese.
Recipe and image courtesy of Watercress, watercress.co.uk