Smoky Pork Burrito

Courtesy of Australian Pork

20 minutes
20 minutes
4 people


  • 2 tablespoons olive oil
  • finely grated zest and juice of ½ lime
  • 3 teaspoons smoked paprika
  • 3 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 4 x pork scotch steaks
  • ½ cup sour cream
  • 1 teaspoon 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
  • ½ red onion, finely sliced
  • coriander leaves and lime 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 med. Add pork to the pan & cook for 6 mins. Turn & cook for a further 2 mins or slightly longer for steaks that are thicker than 2cms, until just cooked through. Remove pork from pan & rest for 2 mins.
  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 filling. Serve with extra lime wedges.