Crispy Smoked Pork Belly Burritos
Tender, smoky pork belly, topped with crispy cracklin by itself is AMAZING! Chuck that into a burrito…WOW!
Things to know:
Is pork belly better with or without skin?
This is really a preference thing. Skin off pork belly is much easier to find. We typically get ours from Costco. But…skin-on pork belly, if cooked correctly, will yield an incredibly crunchy layer (crackling) that is well worth the extra effort!
How to get pork belly really tender?
Time is the answer, my friends. Whether you smoke it, roast it in the oven, or use sous vide, time is your friend.
How long does pork belly usually take to cook?
It depends on the method used. For smoking at 250F, you are looking at 3 to 3.5 hours.
How to tell when pork belly is fully cooked?
Though it does typically happen when the pork belly reaches 195-205F (unless you are using sous vide), the true indicator is texture. When you insert an instant read thermometer into the belly (though not the skin for a skin-on pork belly…the skin will still be tough at this point until you crisp it up) and the resistance feels like you are inserting the thermometer into butter.
How do you make pork crackling?
This is done by applying high heat to the pork skin (or rind, the culinary term for pork skin). This can be done via a torch, a broiler, in an oven on high heat, or by shallow or deep frying. Keeping the skin dry and salting it for 24 hours prior to cooking increases your chances of success.
A day before you serve this magnificent dish, recipe requires seasoning and refrigerating the pork belly for at least 12 hours before cooking. Be sure to ask for a flat, rectangular center-cut section of skin-on pork belly that’s 1 1/2 inches thick with roughly equal amounts of meat and fat.
Ingredients:
2-3 pounds Skin-on pork belly
Mexican inspired rub of your choice. We used Spiceology – Raspberry Chipotle
veggie or avocado oil as needed
large flour tortillas
refried beans or black beans
shredded lettuce
salsa of your choice
hot sauce of your choice (optional)
cheese of your choice (cheddar, monte jack, pepper jack and Chihuahua are all great choices)
Instructions:
1. If using a wide cut of pork belly using sharp chef’s knife, slice pork belly lengthwise into 2 inches wide strips. Make 1/4-inch-deep crosswise cuts through skin and into fat spaced 1/2 inch apart. Rub salt Mexican seasoning into bottom and sides of pork belly (do not rub into skin…also I like to apply the coarsest component last, so add the Mexican rub, then the salt).
2. Season skin of each strip evenly with 1/2 teaspoon salt. Place pork belly, skin side up, in 13 by 9-inch baking dish and refrigerate, uncovered, for at least 12 hours or up to 24 hours.
3. Adjust your smoker for indirect cooking and set to 250F. Transfer pork belly, skin side up, to lightly greased wire rack set in rimmed baking sheet. This will keep the meat out of the rendered fat and supply us with some flavorful liquid for the crisping step.
4. Smoke pork belly until meat registers 195 degrees and paring knife inserted in meat meets little resistance, 3 to 3 1/2 hours, rotating sheet halfway through smoking.
5. Transfer pork belly, skin side up, to large plate. (Pork belly can be held at room temperature for up to 1 hour.)
6. Pour fat from sheet into 1-cup liquid measuring cup. Add vegetable or avocado oil as needed to equal 1 cup and transfer to 12-inch skillet.
7. Arrange pork belly, skin side down, in skillet (strips can be sliced in half crosswise if skillet won’t fit strips whole) and place over medium heat until bubbles form around pork belly.
8. Continue to fry, tilting skillet occasionally to even out hot spots, until skin puffs, crisps, and turns golden, 6 to 10 minutes.
9. Transfer pork belly, skin side up, to carving board and let rest for 5 minutes. Flip pork belly on its side and slice 1/2 inch thick (being sure to slice through original score marks).
10. Add a generous amount of pork bleed to a tortilla with your other preferred ingredients and wrap the burrito tightly.
11. Place the burrito into a lightly oiled skillet, or back on the grill until the tortilla begins to crisp and brown. Serve and ENJOY!
Equipment used:
Yoder YS640 Smoker
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