Pork Belly Burrito Bowl
This Pork Belly Burrito Bowl is so easy to make and makes for the BEST paleo dinner! Heat up leftovers for lunch the next day!
Ingredients
- 1 lb pork belly cooking prep described in notes
- 1 cup rice dry (I only use THIS brand rice) or 2.5 cups cooked cauliflower rice
- 1 tbsp butter
- 2 cups water
- 2 tbsp cilantro diced
- juice of 1 lime
- salsa I used the salsa from my book, found HERE
- iceberg lettuce oddly, my favorite lettuce - I'm obsessed
Instructions
- While the pork belly is cooking, cook the rice. Add 1 cup of dry rice, 1 tbsp of butter and two cups of water to a pot and turn on high. Once it starts to bubble, turn it to the lowest setting and cover.
- Chop the lettuce.
- Once the rice is done cooking, let it cool a bit and toss in the cilantro and lime juice.
- Assemble the rice, then the lettuce, then the pork belly, then the salsa.
- MUCH DELICIOUS.
Notes
People have all these fancy ways of cooking pork belly, but most people cook it at a high temperature and then turn it down to a low temperature. I often forget to do this and honestly think it’s unnecessary. My method is to just throw about a pound of it in the oven on 400 for about 40 minutes. The only thing I do differently is position the rack high in the oven so that the top gets nice and crispy.
Nutrition
Serving: 1servingCalories: 1563kcalCarbohydrates: 73gProtein: 27gFat: 126gSaturated Fat: 47gCholesterol: 178mgSodium: 140mgPotassium: 525mgFiber: 1gVitamin A: 205IUVitamin C: 0.7mgCalcium: 45mgIron: 1.9mg
Tried this recipe?Let us know how it was!