Smoky Pork Burrito


2 tbs olive oil
finely grated zest and juice of 1/2 line
3 tsps smoked paprika
3 tsps dried oregano
2tsps ground cumin
4 x pork scotch steaks
1/2 cup sour cream
1 tsp sriracha hot chilli sauce
2 corn cobs
1 red capsicum, cut into 1cm thick slices
8 x soft tortillas
1 cup baby spinach leaves
1 avocado, diced
1/2 red onion, finely sliced
Coriander leaves and line wedges to serve


  1. Combine oil, lime zest and juice, paprika, oregano and cumin in a large bowl. Add Pork. Season with salt and pepper and toss to coat. Set aside to marinate for 20 minutes.
  2. Combine sour cream and sriracha sauce in a small bowl, cover with plastic wrap and refrigerate.
  3. Preheat a greased char-grill pan over a medium-high heat.
  4. Char-grill corn and capsicum, turning occasionally, until corn and capsicum are just tender and lightly charred. Set aside to cool
  5. Reduce heat to medium. Add pork to the pan and cook for 6 minutes. Turn and cook for 2 minutes or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan and rest for 2 minutes.
  6. Heat tortillas following packet instructions. Thinly slice pork. Slice corn kernels off cobs.
  7. Top tortillas with baby spinach leaves, corn, capsicum, pork, avocado, red onion and coriander. Top each with a dollop of the sriracha sour cream. Wrap up to enclose filing. Serve with extra lime wedges.

Serving Size: 4

Source: https://www.pork.com.au/