Ryan Shepard
About Author
April 30, 2020

This Pork Belly Bowl Is One Of My Go-To Dinner Favorites

Contrary to what you may see on my Instagram feed or stories, I don’t actually love cooking up a storm every day. Don’t get me wrong, I do enjoy spending hours in my kitchen experimenting with new pantry discoveries and testing out recipes that I want to share with y’all. But sometimes when I wander to the fridge to start prepping dinner, all I want is a bomb ass meal that I know is easy to prepare and delivers on flavor.

Enter this pork belly burrito bowl. What I love most about this dish is that humble ingredients work together to create a meal that I actually look forward to eating.

In my own home, I like cooking with pork belly because it's a nice, fatty, cheap AF cut of meat that is really forgiving. Even for the most novice cook, pork belly is kind of hard to screw up due to the massive layer of fat that sits on top of the tender meat. When roasting, the fat renders and helps to keep the meat juicy while the skin develops a nice crusty texture that would remind you of fried pork rinds or chicharrónes.

Ingredients in the process of becoming this insanely delicious soup.

I prepare mine by seasoning it liberally, but simply, with salt and pepper and then roasting it in a hot oven for a few hours. No lie, Shep and I eat burrito bowls at least 3 times a month (more if you count the fact that we often finish off any leftovers for lunch the next day).

One of my favorite things about making burrito bowls is that they’re such catch all for whatever you might want or need to get rid of.

I’ve made this dish with leftover pieces of steak, fish and of course chicken. I’ve also used canned tomato salsa and on one occasion even threw a few spoonfuls of Pace Picante on top—don’t you dare judgement me, it was what I had on hand! I have to tell you though, whenever possible try to make you own salsa. Trust me, you’ll notice the difference.

I also usually grab a can of black beans for this recipe (cause who has the time to make them from scratch?). But if you want to use pinto beans or even refried beans...do you.

If you don’t have time to make pork belly yourself, or can’t find it in the meat section of your local grocery store, Trader Joe’s sells a pre-cooked version that I’ve used several times before. It’s delicious. The only thing you need to do is season the meat to your own liking and then brown it in a skillet to get that same crunchiness that comes from a good slow roasting.  

Hit me up on Instagram if you have any questions or if you decide to make this recipe!

Pork Belly Burrito Bowl

Pork Belly Burrito Bowl

Yield: 2 people
Author: Ryan Shepard
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M


  • For the pork belly
  • 2 pounds pork belly with skin
  • Kosher salt
  • Black pepper
  • Drizzle of vegetable oil
  • For burrito bowl
  • 1 can of black beans
  • White rice
  • Garnish
  • Salsa
  • Lime
  • Cilantro


  1. Heat the oven to 375 degrees. Season pork belly liberally with salt and pepper. Drizzle with oil and rub it into the pork.
  2. Place the pork on a baking rack, skin-side up. Roast for 2 hours and 30 minutes, or meat it cooked to your liking.
  3. While pork is cooking, heat black beans and season (I like to use a little Adobo seasoning) and cook white rice.
  4. Remove the pork from the oven and let rest for 10 minutes before chopping.
  5. Spoon white rice into a bowl and toss with a bit of cilantro. Top with black beans, pork belly and salsa if using. Garnish with extra cilantro and a lime wedge.

Did you make this recipe?
Tag @ryannicoleshepard on instagram and hashtag it #brownsugarandbourbon
Created using The Recipes Generator

Enjoy! Xoxo.

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