Thai Pork BurritosPrint Print Without Images
This recipe features ground pork from Lepp Farms, and this quick-to-prepare dish makes a nutritious economical and delicious meal your whole family will love. Use tortilla shells for a traditional burrito, or choose a lettuce for a lighter version. I recommend iceberg lettuce, as the crisp leaf compliments the savory pork mixture quite nicely.
We often get asked how our business began, and the simple answer is hog farming. Rob’s father, always a farmer at heart, began the hog operation in the 1970s and Rob’s high school graduation was the start of his farming career. While always proud to be a BC Pork producer, the dream of bringing our farmed products directly to the public began as we saw the desire for local food increase, and the idea for Lepp Farm Market was born.
The pork we feature at Lepp Farm Market is from pigs raised on Lepp Farms in the barns directly behind the market. The animals enjoy spacious pens, an all-vegetable diet, are not given routinely administered antibiotics and as all pork raised in Canada – there’s no administration of growth hormones. These days, there are 15 pork producers in our province, who are only able to supply about 10% of BC’s pork needs. All BC producers, including Lepp Farms, must adhere to strict biosecurity measures and are inspected annually to ensure we comply with the Canadian Quality Assurance Program.
So wherever you shop, be sure to look for the BC Pork logo and support the dedicated BC farmers who are committed to bringing you the best and highest quality product they can produce.
1 pound Lepp Farm-rasied ground pork
2 tbsp ginger, grated
1 clove garlic, crushed
1 small onion, thinly sliced
2 cups coleslaw mix with carrots
1 tsp olive oil
3 Tbsp soy sauce
2 Tbsp lime juice
1 tbsp honey
2 tsp ground coriander
½ tsp red pepper flakes, crushed
4 10-inch flour tortillas, warmed
fresh cilantro, chopped
Add Some Sauce:
If you want to get fancy, you can make a sauce, too. If you’re making a traditional style burrito in a tortilla shell, use this sauce for dipping. If you’re making a lettuce wrap instead, this sauce can be drizzled on top.
½ cup water
¼ cup sugar
2 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp ketchup
1 tbsp lemon juice
½ to 1 tsp sambel oelek (a ground fresh chili paste, optional – makes for a hotter sauce)
1/8 tsp sesame oil
- Heat large nonstick skillet over high heat. Add pork, cook, crumble and stir until pork is no longer pink, about 3-4 minutes.
- Add ginger, garlic, onion and coleslaw mix and stir-fry with pork for 2 minutes, until vegetables are wilted. Stir constantly to blend all ingredients well, about 1 minute.
- Combine all remaining ingredients except tortillas and cilantro in a small bowl and add to skillet. Cook and stir until all is coated, about a minute.
- Spoon equal portions of mixture onto warm tortillas, garnish with cilantro, roll up to encase filling and serve.
To Make The Sauce
Combine ingredients in a small pot on medium heat, stirring frequently until sugar is dissolved.
Lettuce Wrap Variation: Skip the tortilla and wrap the filling in an iceberg lettuce leaf, or romaine.