Recipe: Pulled Pork Burrito Bowl

I was contacted by ASDA and asked to make up my own recipe to take part in the Pork Belly challenge. I eagerly accepted and decided to make my own version of a burrito bowl. This is a dish which I have when I'm feeling on a bit of a health kick. It feels indulgent but is full of veggies. It's really up to you what you pop in, the world is your oyster! The pork belly tasted delicious in it!

Serves 2
Takes around 40 minutes

Burrito:
ASDA Butcher's Selection Sweet BBQ Crispy Pork Belly
1 pack of microwavable brown rice
1 can of kidney beans
1 small can of sweetcorn
4 tablespoons of 0% fat Greek yogurt
1 avocado
2 teaspoons of paprika

Salsa:
Half a lime
15 cherry tomatoes, diced
A small handful of fresh coriander
1 small green chilli

1. Preheat the oven to 200 degrees (slightly lower if you have a non-fan assisted oven).

2. Chop the coriander and chilli before mixing together with the diced tomatoes and lime juice to make the salsa.

3. Pop the pork belly in the oven for around 25-30 minutes. Keep an eye on it as it does cook fast! It says 45 minutes on the packet but this was too long for my oven.

3. Once the pork belly has been in the oven for 25 minutes, take it out and sprinkle the sachet of toffee crumble on top. Cook for a further 2 minutes before taking it out of the oven. Let it rest for around 3-4 minutes before shredding.

4. Drain the kidney beans and pop in a saucepan on a medium heat with the paprika. After 2/3 minutes add the sweetcorn and carry on stirring for 3 more minutes. Peal and chop the avocado.

5. Pop the rice in the microwave for the allocated time.

6. Serve between two bowls before tucking in.

I'd love to know if you rustle this up. Just tweet me and let me know!