Grilled Vietnamese-Inspired Hoisin Pork Wraps
with Mint-Cucumber Salsa, Sriracha Mayo and Peanuts
Sticky, sweet grilled hoisin-glazed pork chops are thinly sliced before getting stuffed in tortillas for a fusion of flavours! The refreshing cucumber-mint salsa brightens and lightens while the creamy sriracha-mayo adds some heat to every mouth-watering bite!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
4 tbsp
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
170 g
Coleslaw Cabbage Mix
66 g
Mini Cucumber
2 unit
Green Onion
1 unit
Lime
7 g
Mint
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tsp
Sriracha
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
28 g
Peanuts, chopped
(Contains Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1.06 tsp
Sugar*
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium heat. Heat Guide for Step 6 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp medium, 1 1/2 tsp spicy and 2 tsp extra-spicy! Zest, then juice lime. Cut cucumber into 1/4-inch pieces. Thinly slice green onions. Pick a few mint leaves from stems, then roughly chop 2 tsp (dbl for 4 ppl).
Add 1/2 tbsp lime juice and 1/2 tsp sugar (dbl both for 4 ppl) to a medium bowl. Season with a pinch of salt (dbl for 4 ppl), then whisk until sugar dissolves. Add mint, cucumbers and a quarter of the green onions. Toss to combine.
Add lime zest, remaining lime juice, 1/2 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk until sugar dissolves. Add coleslaw cabbage mix and remaining green onions. Toss to combine.
Pat pork dry with paper towels. Add pork to another large bowl. Season with Moo Shu Spice Blend, salt and pepper. Add half the hoisin sauce, then toss to coat. Add pork to the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**
Meanwhile, wrap tortillas in foil. (NOTE: For 4 ppl, make 2 packets with 6 tortillas in each.) When pork is halfway done, place tortilla packet on the grill next to pork. Grill, flipping once, until warmed through, 2-3 min per side. Remove from the grill and set aside.
Add mayo and 1 tsp sriracha to a small bowl. (NOTE: Reference heat guide.) Season with salt, pepper and a pinch of sugar(dbl for 4 ppl), then stir to combine. Thinly slice pork. Divide coleslaw and pork between tortillas. Drizzle with sriracha mayo and remaining hoisin sauce. Spoon salsa over top. Sprinkle with peanuts and roughly tear any remaining mint over top, if desired.
