Ma Shu Burrito

Minced pork and pineapple with Asian flavours rolled up in a Burrito Tortilla.

  • Serves 4
  • 25 mins to cook
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2 tablespoons Homebrand Sunflower Oil
1 medium onion, diced
1 tablespoon each: grated root ginger, brown sugar
400g minced pork
3 tablespoons soy sauce
400g can Homebrand Pineapple Pieces in Juice
7 tablespoons hoisin sauce
6 Homebrand Flour Tortillas, warmed

Cooking Instructions

Heat half the oil in a large, non-stick frying pan. Sauté the onion, until softened. Stir in the root ginger, brown sugar and the pork, breaking it up with a fork. Stir-fry, until coloured. Add the soy sauce, the juice from the pineapple pieces and half the pineapple. Cover and simmer for 10 minutes. Uncover and simmer until the liquid evaporates. Stir in 1 tablespoon of the hoisin sauce.

Spread the remaining hoisin over the tortillas. Spoon the pork into the centre of each tortilla. Fold in the base, then the sides and then roll up. Heat the remaining oil in a clean frying pan and pan-fry the burritos until golden. Great served with shaved cabbage tossed with chopped herbs topped with the remaining pineapple. Serves 4-6.

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