This is my version of the fabulous grub available at
Mission Burrito – pork cooked very, very slowly with orange, bay leaves and
cumin, and served in a flour tortilla with rice, black beans, sour cream and fresh
rocket. It does require a bit of work but believe me, it’s definitely worth it.
The combination of rich, sweet pork with the smoky flavour of the beans and the
tang of sour cream makes this a great little do-it-yourself takeaway.
A can of black beans (the kind that have already been
Makes enough for
This isn’t a complicated dish, but it does require plenty
of time, so if you’re looking for a quick dinner, you might want to check out
my Ten Minute Meals section instead… To start with, slice the pork into 2cm
cubes and dice the onion. Slice the orange in half. Combine all of the
ingredients from the top section of the list in a large, heavy-bottomed
saucepan with a lid – squeeze the juice from the orange halves and then add the
squeezed peel too. Mix everything well together, then pop it on a medium heat
with the lid on and get it simmering. Whilst it comes to the boil, preheat the
oven to 150˚C (140˚C if you have a fan oven). Once the liquid in the pot is
bubbling, move it to the oven (with the lid still on) and leave it to cook slowly
for about two hours.
When you’re ready, strain the mixture through a sieve
(put a bowl underneath to catch the juices). Discard all the bits except the
pork and the onions, and set these aside. Pour the juices back into the pan and
put it on a high heat to reduce – watch it carefully as it will bubble up and start to
thicken quite quickly. Once it has reduced to about 1/3 of the original
volume, and darkened in colour, take it off the heat.
Now would be a good time to get your rice on the go –
check out the How To page for my foolproof method to make perfectly fluffy
rice. Once you’ve started the rice off, proceed to the next bit.
Using a couple of forks, break up the meat, then mix the
pork and the onions with the juices in the pan. For the next part, you need a
smallish roasting tin that will just hold the pork and onions – if there’s too
much space then the delicious juices will run away; you want to keep them
sizzling with the meat – so I used a bit of tinfoil to make a temporary ‘tin’
that I put on a larger roasting tray. Fill it with the pork & onions,
spreading them out in one layer, then pop them under the grill to crisp up and
caramelise a bit. Keep an eye on them so the uppermost edges don’t burn.
Once the rice is cooked and the pork has turned a lovely
dark brown on top, pop the black beans in the microwave to heat up – the can or
carton will have instructions on it, but they should just require a quick
two-minute blast as they will already have been cooked. Give the flour
tortillas a quick blast too (no more than 30 seconds), then assemble your
burrito with rice, beans and pork, add a dollop of sour cream and top with
green salad. Wrap it up and eat it with your fingers while it’s warm –