Korean Pork Burritos

I couldn't wait to try making these Korean Pork Burritos. The new cookbook “Stuffed” by Dan Whelan provided me with great ideas for creative weeknight meals wrapped and bundled in different ways. I cooked a slab of pork shoulder in a stew filled with Asian flavors. Once boiled and softened, the pork pieces were easy to slice and shred. I stir fried the pork quickly together with vegetables, rice, seasonings and kimchi, the Korean pickled cabbage. It made for a bountiful, packed burrito. This was adapted from a recipe in the cookbook “Stuffed: The Ultimate Comfort Cookbook” by Dan Whelan. This recipe served 2 to 4.

Cook Time2

Total Time2

Course: Brunch, Dinner, Lunch

Cuisine: American, Asian, Korean

Keyword: Korean Pork Burritos

Servings: people

Calories: 276kcal

Author: Asian in America

Ingredients

2 pounds pork shoulder fat trimmed, cut in cubes
2 Tablespoons Shao xing rice wine
1 teaspoon sesame oil
1/4 cup soy sauce
6 cloves garlic minced
2 cups soup broth
3 portion corners star anise
2 large tomatoes chopped, for salsa
1 whole large tomato chopped, for salsa, divide in half onion
1 whole medium-sized cucumber peeled, seeded, cubed
2 teaspoons rice wine vinegar for salsa
1 teaspoon salt
1 teaspoon ground black pepper
1/8 cup brown sugar for pork shoulder, added at the end
1/3 cup Kimchi (Korean pickled cabbage) bottled; sliced thin
6 to 8 whole large soft flour tortilla wraps
1 1/2 cups cooked white or brown rice for the filling
2 stalks scallion whites chopped
1-2 cups shredded napa cabbage for filling

Instructions

How to boil the pork filling: Marinate the pork shoulder overnight with sesame oil, soy sauce, rice wine, 3 cloves minced garlic.
The next day, in a heavy large stock pot, over medium high heat place the pork with the marinades, add the soup broth, star anise, garlic, salt and pepper. Make sure there is enough broth to cover the pork as it softens.
Cover and cook the pork for an hour and 40 minutes till it is soft and tender when pierced with a fork. Add the brown sugar at the end of cooking and blend well with the pork and gravy.
Once the pork shoulder is cooked, shred or slice into tiny bite-sized pieces. Put aside. There will be leftover sweet broth, put that aside to moisten filling if needed later on.
How to cook the salsa: In a medium skillet, add the vegetable or cooking oil. Saute half of the garlic portion, chopped onions and tomatoes. Cook till tomatoes soften up in 2 to 3 minutes. Do not let the tomatoes overcook. Add the cubed cucumbers and remove from fire.
To stir-fry the pork filling: In a medium skillet (use the same one), over medium heat, add the cooking oil. After 1 to 2 minutes, when oil is hot, rest of chopped onions, scallions. After 1 to 2 minutes, stir fry the pork pieces, salsa, shredded napa cabbage, cooked rice. Add the kimchi.
Prepare the tortillas: Warm up the soft flour tortillas in the toaster oven for 1 to 2 minutes. Lay the tortillas on dry surfaces or flat plates. Place 2 to 3 tablespoons pork filling with rice and vegetables in the center of each tortilla wrap.
Spread the pork-vegetable-rice filling in a vertical shape, to align with the wrapped burrito’s shape.
To assemble: Roll up the wrap away from you, tucking in the side. Continue to roll the burrito wrap like a giant fat cigar. Make sure no fillings fall out. Tuck in the sides of the burrito. Serve on a wide platter.
Full disclosure : I was not compensated to review this cookbook. But it is a great new cookbook and I will gladly recommend it to anyone who likes to cook with wraps, fillings and stuffings .
Cook’s Comments: Kimchi is a Korean pickled cabbage. You can choose to make your own or else purchase store-bought kimchi from Asian markets.
Find "Stuffed: The Ultimate Comfort Food Cookbook" by Dan Whalen where most books are sold or through Amazon or other online sources.

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