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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.