Korean-Inspired Pork and Kimchi Burrito/Bowl

Spicy. Creamy. Funky. If you’re feeling this flavor profile, it’s time for Korean-Mexican fusion. Whether you want this combo wrapped in a giant burrito or plated in a bowl, this is the perfect eclectic mix to soothe your quarantined soul. The main components of this dish are spicy marinated pork and kimchi fried rice. What could be better?

Ingredients

Pork

• Pork shoulder
• Minced garlic
• Minced ginger
• Tamari
• Honey
• Rice Vinegar
• Onion powder
• Gochujang

Kimchi Fried Rice

• Kimchi
• Cooked rice (I used a combo of brown and cauliflower rice)
• Onion
• Sesame oil
• Soy sauce
• Sriracha
• Sesame seeds

Extras

• Shredded cheese
• Green onion
• Hot sauce/sriracha for topping

Prep your Pork

Start this step in advance so you can marinate and really seal in the flavor. The pork can handle it. Place your pork shoulder and marinade ingredients all together and let them meld for at least 24 hours in the fridge (I did 48 hours in a large ziplock).

Then place your meat and all the marinade in a crock pot and cook on low for 8-10 hours. You’ll be able to let that go until the very end when you can shred it with a fork and place in your burrito or bowl.

Fried Rice

This is the especially delicious component. The kimchi in this rice adds an amazing depth of flavor and freshness.

Chop up a good amount of kimchi. You can add other veg to this fried rice— in my case I was already doing a mix of riced cauliflower and brown rice so I stuck with that— but frozen veg or any fresh veg you have lying around can give you an extra crunch. Just make sure not to add so much veg that you lose texture and end up with mush!

One tip is to make your rice in advance and cool in the fridge before you fry it. This helps to maintain a nice texture. (Note- do as I say, not as I do. I started making my rice at the end of a long work day but the result was still super tasty).

Start with a neutral cooking oil and fry your onion and raw/frozen vegetables until you get good caramelization. Next, add your rice. At this point, your pan should be at a high heat. Add your kimchi, soy sauce, sesame oil, sriracha, and sesame seeds at this point. I also like to add some of the delicious marinade/jus from the pork crockpot for extra flavor!

If you start to notice your rice getting crisped and golden, scooch your rice to the edges of the pan and crack a few eggs into the middle of your pan to scramble. Stir vigorously and keep your eggs separate from the rice until your eggs are pretty much cooked. At this point, stir everything together. Turn off your head and add your sesame oil and green onions. You only need a little sesame oil for flavor (no need to break the bank as this stuff is expensive).

Burrito Assembly

I like a burrito that’s got a good pan crisp on the outside. For that, I do the assembly in a pan on low heat that I then turn up once it’s full and rolled.

First, take out your pork shoulder and shred. You can keep the crockpot jus for dipping (or drizzling if you’re making bowls).

Place your tortilla in a pan on low heat and sprinkle your shredded cheese. Once the cheese has a little melt, add your kimchi fried rice and some of your pork. Top with more cheese (and hot sauce if you like) and roll your burrito. Once you have a formed burrito, turn the heat to medium and get some toasty crunchiness on all sides.

Bowl Assembly

This one’s simple. Plate your rice, add your pork and as much jus from the pot as you like, and top with shredded cheese, green onions, and extra hot sauce. If you’re feeling it, add an extra fried egg on top (not shown).