Pork Belly Tocina Breakfast Burrito

Prep Time: 90 to 150 Min | Cook Time: 30 Min


  • 1
    1/2 cup brown sugar
  • 2
    1 tablespoon kosher salt
  • 3
    1 tablespoon coarse black pepper
  • 4
    1 tablespoon garlic paste
  • 5
    1 tablespoon soy sauce
  • 6
    2 tablespoons cane vinegar
  • 7
    1/2 cup pineapple juice
  • 8
    Natural red food coloring (optional)
  • 9
    Sliced pork belly
  • 10
    Hash browns
  • 11
  • 12
    BBQ rub (your favorite)
  • 13
    Shredded cheese
  • 14
    Hot sauce
  • 15
    Large flour tortillas
  • 16
    Foil for wrapping


Prep time: 2 1/2 hours (including 1-2 hours of marinating time or 30 minutes if using a chamber vacuum sealer)

  1. In a bowl, combine brown sugar, kosher salt, black pepper, garlic paste, soy sauce, cane vinegar, pineapple juice, and natural red food coloring (if desired). Mix well to make the marinade.
  2. Add the sliced pork belly to the marinade and ensure it is fully coated. Let it marinate for 1-2 hours, preferably overnight. If you have a chamber vacuum sealer, you can use the instant marinate function and fully marinate the pork belly in minutes.
  3. Cook your hash browns according to your preferred method.
  4. On a Char-Griller Flat Iron or a similar cooking surface, cook the marinated Tocino until it develops a nice char.
  5. In a separate pan, cook your eggs and season them with your favorite BBQ rub.
  6. Take a large flour tortilla and assemble the burrito. Start by adding the cooked eggs, hash browns, cooked Tocino, shredded cheese, and hot sauce to your liking.
  7. Fold the tortilla into a burrito shape, ensuring all the fillings are secured inside.
  8. Grill each side of the burrito on the flat top until it is heated through and the tortilla gets slightly crispy.
  9. Wrap the burrito in foil to keep it warm and let the flavors meld together.
  10. Finally, cut the burrito in half, and it is ready to be enjoyed.


Note: Cooking times may vary, so please adjust accordingly based on your equipment and preferences.

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