Kimchi and Pork Belly Burrito

Ingredients

Lime

1, cut into wedges

Fresh cilantro

1/4 cup, chopped

Green onions

2, chopped

Sesame oil

1 tablespoon

Soy sauce

2 tablespoons

Cooked rice

2 cups, preferably short-grain

Flour tortillas

4 large (10-inch)

Kimchi

1 cup, chopped

Pork belly

1 pound, sliced into strips

Instructions

1. In a large skillet, cook the pork belly slices over medium heat until crispy and cooked through, about 10 minutes. Remove from the skillet and set aside, allowing it to rest before slicing into bite-sized pieces.
2. In the same skillet, add the chopped kimchi and cook for 5 minutes, stirring occasionally, until heated through and slightly caramelized.
3. In a small bowl, mix together the soy sauce and sesame oil. Pour the mixture over the cooked rice and stir to combine thoroughly, ensuring the rice is well-coated.
4. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Alternatively, you can microwave them for about 20 seconds.
5. To assemble the burritos, spread a generous layer of the rice mixture onto the center of each tortilla. Top with the crispy pork belly, sautéed kimchi, chopped green onions, and cilantro.
6. Fold in the sides of the tortilla and roll it up tightly from the bottom, ensuring all the fillings are secure.
7. Serve the burritos immediately with lime wedges on the side for an extra zing.
8. Enjoy your delicious Kimchi and Pork Belly Burrito!