Pork Burritos

By Birgitta

Ingredients

• Pickle:
• 300 ml orange juice
• 1 tbsp Tabasco sauce
• 200 ml white vine vinegar
• 3 garlic cloves, crushed
• 1 tbsp dried oregano
• 1/2 tbsp cumin seeds
• 1-2 tbsp veg oil
• 750 g pork belly, skinned and boned
• 150 ml Newcastle Brown Ale or similar
• 8 flour tortillas
• fresh coriander
• 50 g caster sugar
• 100 ml rice wine vinegar
• 2 red onions, finely sliced

Preparation

Step 1

Heat the oven to 180C.

In a oven-safe casserole with lid, heat the oil and seal the pork all over. Mix together the orange juice, Tabasco, white wine vinegar, garlic, oregano and cumin seeds. Pour the mixture over the meat and add the ale. Cover with the lid and cook in the oven 1-1 1/2 hour until the meat is very tender.

Make the pickle: Mix sugar and rice wine vinegar and let boil for 2-3 minutes and pour over the sliced onions. Let stand.

When the meat is done, lift it out into a bowl and shred.

Reduce the sauce left in the pan until it's thick enough to coat the meat, pour over the meat and mix.

Divide the meat onto tortillas, top with onion pickle and fresh coriander, roll up and diagonally slice into two.