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Cooking Challenge Week 4: Pork Belly Burrito

The finished burrito

Food trucks are all the rage these days. Amazing and interesting foods of all varieties at extremely reasonable prices seem to be available on every corner and at every street fair. This week's He Can Cook challenge was to come up a creative new food truck dish. There were so many directions I could have gone, from the streets of New York as a kid, to my Jewish heritage, to the inspirational foods I ate on the streets of Puerto Vallarta, Mexico, and so many places in between.

I'm a big fan of fusion foods, where several cultures and cuisines make an appearance in a single dish. So for this week's dish, I'm fusing together my current residence of North Carolina, with two of my favorites, Japanese and Mexican, to come up with my Pork Belly Burrito.

For this post, I decided to put together a brief video that shows you just how I made it. But first, here's a quick list of the ingredients you'll need to make 4 of these delicious burritos:

  • 2-3 pounds pork belly, in slab form - Here's the recipe I followed to cook the pork belly before I cubed it for my recipe

  • 4 large burritos, warmed

  • 1 cup sushi rice - If you can't get sushi rice, any rice will do, but this is what gives it the Japanese feel

  • 1 cup black beans

  • 2 cups pineapple, mango and tomato, chopped and mixed

  • 1/4 cup green onion, chopped

  • 1 large jalapeno, diced

  • 2 tbsp cilantro, chopped

  • 1 lime, juiced

  • Pinch of salt and pepper

  • 4 oz. cheddar cheese, shredded

  • 1/2 cup sour cream

  • 1 tbsp hot sauce

  • 1 tsp chili powder

  • 1/2 lime, juiced

And here's the video. Enjoy!

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