Pork Belly and Patatas Bravas Burrito with Crackling Crust by @elburritomonster

≈ 45 min

1 serving

🍖

1 kg

Pork belly

🍖

300 g

Pork skin

🌼

30 ml

Smoked paprika and mustard rub

🍺

360 ml

Beer

🧈

30 g

Butter

🍖

120 ml

Barbecue sauce

🥚

50 g

Egg

🌻

480 ml

Sunflower oil

🥔

700 g

Potatoes

🥚

120 ml

Pork fat mayo

🧀

120 g

Cheese

🥕

150 g

Vegetables

🥙

Tortilla

  1. Trim

    Trim the pork belly away from the ribs and skin, then cut the meat into strips.

  2. Coat

    Coat the pork belly strips evenly with the smoked paprika and mustard seasoning.

  3. Place

    Place the seasoned pork belly on a baking tray and cook dry at 140°C for 180 minutes.

  4. Add

    Add the beer and butter to the tray, then braise the pork belly at 140°C for 90 minutes.

  5. Brush

    Brush the pork belly with barbecue sauce and roast at 180°C for 10 minutes.

  6. Cook

    Seal the pork skin in a vacuum-seal bag and cook it at 72°C for 1440 minutes.

  7. Remove the cooked pork skin from the bag and scrape away excess fat.

  8. Slice

    Slice the pork skin into a lattice pattern and place it on a baking tray.

  9. Cube

    Cube the potatoes and coat them with remaining smoked paprika and mustard seasoning.

  10. Air-fry

    Air-fry the potatoes at 200°C until golden and crisp, about 20 minutes.

  11. Warm

    Warm each flour tortilla until flexible, then spread 30 ml of pork fat mayonnaise over it.

  12. Add

    Add one quarter of the pork belly, potatoes, cheese, and mixed vegetables to each tortilla.

  13. Fold

    Fold and roll each tortilla into a tight burrito, then seal the edge underneath.

  14. Brush

    Brush each burrito with beaten egg and lay a pork skin lattice over the top.

  15. Bake

    Bake the topped burritos at 200°C for 15 minutes, until the tortilla is set.

  16. Heat

    Heat the sunflower oil to 200°C and carefully ladle it over the pork skin lattice until crackling.

  17. Pour

    Repeat the hot-oil pour if needed, then serve the burritos immediately.

Pork Belly and Patatas Bravas Burrito with Crackling Crust by @elburritomonster

≈ 45 min

1 serving

🍖

1 kg

Pork belly

🍖

300 g

Pork skin

🌼

30 ml

Smoked paprika and mustard rub

🍺

360 ml

Beer

🧈

30 g

Butter

🍖

120 ml

Barbecue sauce

🥚

50 g

Egg

🌻

480 ml

Sunflower oil

🥔

700 g

Potatoes

🥚

120 ml

Pork fat mayo

🧀

120 g

Cheese

🥕

150 g

Vegetables

🥙

Tortilla

Preparation Steps

  1. Step 1/17

    Trim the pork belly away from the ribs and skin, then cut the meat into strips.

    🍖pork belly
    🔪chef's knife
    🪵cutting board

  2. Step 2/17

    Coat the pork belly strips evenly with the smoked paprika and mustard seasoning.

    🍖pork belly
    🧂smoked paprika and mustard seasoning
    🥣mixing bowl

  3. Step 3/17

    Place the seasoned pork belly on a baking tray and cook dry at 140°C for 180 minutes.

    🍖pork belly
    🍳baking tray

  4. Step 4/17

    Add the beer and butter to the tray, then braise the pork belly at 140°C for 90 minutes.

    🍖pork belly
    🍺beer
    🧈butter
    🍳baking tray

  5. Step 5/17

    Brush the pork belly with barbecue sauce and roast at 180°C for 10 minutes.

    🍖pork belly
    🍖barbecue sauce
    🍳baking tray
    🖌️pastry brush

  6. Step 6/17

    Seal the pork skin in a vacuum-seal bag and cook it at 72°C for 1440 minutes.

    🍖pork skin
    vacuum-seal bag
    ⚙️vacuum sealer

  7. Step 7/17

    Remove the cooked pork skin from the bag and scrape away excess fat.

    🍖pork skin
    🔪chef's knife
    🪵cutting board

  8. Step 8/17

    Slice the pork skin into a lattice pattern and place it on a baking tray.

    🍖pork skin
    🔪chef's knife
    🪵cutting board
    🍳baking tray

  9. Step 9/17

    Cube the potatoes and coat them with remaining smoked paprika and mustard seasoning.

    🥔potatoes
    🧂smoked paprika and mustard seasoning
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  10. Step 10/17

    Air-fry the potatoes at 200°C until golden and crisp, about 20 minutes.

    🥔potatoes

  11. Step 11/17

    Warm each flour tortilla until flexible, then spread 30 ml of pork fat mayonnaise over it.

    🌾flour tortillas
    🥚pork fat mayonnaise
    🥄ladle

  12. Step 12/17

    Add one quarter of the pork belly, potatoes, cheese, and mixed vegetables to each tortilla.

    🍖pork belly
    🥔potatoes
    🧀cheese
    🥕mixed vegetables
    🌾flour tortillas

  13. Step 13/17

    Fold and roll each tortilla into a tight burrito, then seal the edge underneath.

    🌾flour tortillas

  14. Step 14/17

    Brush each burrito with beaten egg and lay a pork skin lattice over the top.

    🥚egg
    🍖pork skin
    🌾flour tortillas
    🖌️pastry brush

  15. Step 15/17

    Bake the topped burritos at 200°C for 15 minutes, until the tortilla is set.

    🌾flour tortillas
    🥚egg
    🍖pork skin
    🍳baking tray

  16. Step 16/17

    Heat the sunflower oil to 200°C and carefully ladle it over the pork skin lattice until crackling.

    🌻sunflower oil
    🍖pork skin
    🥄ladle
    🍳baking tray

  17. Step 17/17

    Repeat the hot-oil pour if needed, then serve the burritos immediately.

    🌻sunflower oil
    🍖pork skin
    🥄ladle
    🥢tongs

Composition

Ingredients

Types

Meat, Alcohol, Dairy, Condiment, Eggs, Oil, Vegetables

Ingredients

Pork belly, Pork skin, Smoked paprika and mustard rub, Beer, Butter, Barbecue sauce, Egg, Sunflower oil, Potatoes, Pork fat mayo, Cheese, Vegetables, Tortilla

Notes

Pork belly (snipped away from the ribs and skin, cut into strips), Pork skin (for the crackling, scraped of excess fat after sous vide and sliced into a lattice), Smoked paprika and mustard rub (Cape Herb and Spice Spanish Smoked Paprika and Mustard Rub, covers the pork belly), Beer (braising liquid for the pork belly), Butter (braising liquid for the pork belly), Barbecue sauce (glaze added at the end of cooking the pork belly), Egg (egg base for the pork skin lattice before baking), Sunflower oil (neutral oil heated to 200C and poured over the baked skin to crisp and craggle it), Potatoes (cubed, seasoned and air fried for the patatas bravas), Pork fat mayo (mayo made with pork belly fat, spread in the burrito), Cheese (filling for the burrito, type not specified), Vegetables (filling for the burrito, not specified), Tortilla (burrito wrap, folded, rolled and sealed)

Allergens

Gluten, Milk, Eggs

Dietetics

Dietary regimen

to inform

Calories

1250 kcal

Macro nutrients

Protein: 45g, Carbohydrates: 80g, Fat: 82g, Fiber: 7g, Sugars: 13g

Nutritional Information

Minerals

Sodium: 1450mg, Potassium: 1050mg, Calcium: 260mg, Iron: 4.5mg

Vitamins

Vitamin C: 22mg, Vitamin B12: 1.4µg, Vitamin A: 120µg

Preparation

Time Information

Preparation

45 minutes

Overall

45 minutes

Difficulty

Level

Expert (4/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, vacuum-seal bag, vacuum sealer, baking tray, pastry brush, tongs, ladle

Appliances

Oven, Air fryer, Stove

Type

Type

Type Of Dish

Main Course, Street Food

Occasions

Dinner, Barbecue, Game Day, Weekend Meal

Origin

Source

Platform

instagram

Original Creator

@elburritomonster

Origin

Cuisine

Mexican, Spanish, British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Crackling, Crispy, Tender, Juicy, Creamy

Flavors

Smoky, Savory, Spicy, Earthy, Tangy, Rich, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave longer because the filling contains cooked pork, dairy, and egg), fridge : 3 days (Cool promptly,Store in an airtight container at 4°C or below,Store crackling separately to preserve crispness), freezer : 60 days (Freeze wrapped burritos without the crackling topping,Thaw in the fridge before reheating)