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Thai Pork Burritos


Description

Scroll to the bottom for more details!


Ingredients

Scale

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


Instructions

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.