Asian BBQ Pork Wrap
Equipment
- Mixing bowls
- Large skillet or grill pan
- Tongs
- Whisk
- Cutting board & knife
Ingredients
For the Pork
- 1 lb pork shoulder or pork tenderloin thinly sliced
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sriracha adjust to taste
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
- 1 tsp cornstarch optional, for a thicker glaze
For the Slaw
- 1 cup shredded cabbage green or purple
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 tsp honey
- 1 tsp toasted sesame seeds
Additional Wrap Ingredients
- 4 large flour tortillas or whole wheat wraps
- ½ cup sliced cucumbers
- ¼ cup chopped green onions
- ½ cup cooked jasmine rice optional, for extra heartiness
Instructions
Marinate the Pork
- In a bowl, whisk together soy sauce, hoisin sauce, honey, rice vinegar, sriracha, sesame oil, garlic, and ginger. Add the thinly sliced pork and mix well to coat. Let it marinate for at least 10 minutes (or up to 1 hour for deeper flavor).
Make the Slaw
- In another bowl, whisk together mayonnaise, rice vinegar, sesame oil, soy sauce, and honey. Toss with shredded cabbage, carrots, and cilantro. Sprinkle with sesame seeds and mix well. Set aside.
Cook the Pork
- Heat a large skillet over medium-high heat. Add a little oil and cook the marinated pork for 5-7 minutes, stirring occasionally, until caramelized and cooked through. If you want a thicker glaze, mix 1 tsp cornstarch with 1 tbsp water and stir it into the pork during the last minute of cooking.
Assemble the Wraps
- Warm the tortillas slightly to make them pliable. Add a scoop of cooked pork, a handful of sesame slaw, sliced cucumbers, green onions, and jasmine rice (if using).
Wrap and Serve
- Fold in the sides, roll up the tortilla tightly, and slice in half. Serve immediately with extra hoisin or sriracha on the side.