The finished recipe. Pork Carnitas-Style Burrito BowlIngredients 1 to 6. 170 g Pork tenderloin (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 130 g Cooked brown rice (Cooked weight.). 80 g Black beans, tinned and drained (Drained weight.). 50 g Sweetcorn, tinned and drained (Drained weight.). 60 g Tomato salsa. 50 g Little gem lettuceIngredients 7 to 11. 40 g Greek yogurt, 0% fat (Standing in for soured cream at under a third of the calories.). 5 g Rapeseed oil. 1 tsp Ground cumin. 1 tsp Smoked paprika. A good squeeze Lime juiceStep 1. Cut the pork into 4 cm chunks and rub it with the cumin, paprika and a pinch of salt.Step 2. Brown it in the oil over a high heat for four minutes, then add 100 ml of water, cover, and simmer for twelve minutes until a fork pushes in with no resistance.Step 3. Take the lid off, turn the heat up and let the water cook away until the pork is frying in its own juices again. Shred it with two forks in the pan so it picks up the crisp bits.Step 4. Warm the beans and sweetcorn together. Rice in the bowl, then the pork, beans, corn, shredded lettuce and salsa, the yogurt and lime over.
Fuel8
