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Grilled Vietnamese-Inspired Hoisin Pork Wraps
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Grilled Vietnamese-Inspired Hoisin Pork Wraps

Grilled Vietnamese-Inspired Hoisin Pork Wraps

with Mint-Cucumber Salsa and Peanuts

In this fusion of flavours, sticky, hoisin-glazed pork chops are thinly sliced before getting stuffed in tortillas. The refreshing cucumber-mint salsa brightens and lightens, while the creamy spicy mayo adds some heat to every mouthwatering bite!

Tags:
Spicy
Allergens:
Soy
Sesame
Mustard
Egg
Sulphites
Wheat
Peanuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
DifficultyMedium

Ingredients

serving amount

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

Spicy Mayo

(Contains Egg, Mustard)

6 unit

Flour Tortillas

(Contains Sulphites, Wheat)

28 g

Peanuts, chopped

(Contains Peanuts)

1 tbsp

Moo Shu Spice Blend

(Contains Wheat, Soy)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tsp

Sugar*

1 tbsp

Oil*

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Nutrition Values

Calories820 kcal
Fat35 g
Saturated Fat7 g
Carbohydrate75 g
Sugar20 g
Dietary Fiber7 g
Protein52 g
Cholesterol120 mg
Sodium1500 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Paper Towel
Zester
Measuring Spoons
Whisk
Medium Bowl
Aluminum Foil

Instructions

Prep
1

Before starting, wash and dry all produce. Lightly oil the grill.Preheat the grill to 400°F over medium heat. 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 (4 tsp).Pat pork dry with paper towels. Season with Moo Shu Spice Blend, salt and pepper. Combine half the hoisin sauce and 1/2 tbsp (1 tbsp) oil in a large bowl. Add pork, then flip to coat. Set aside to marinate.

Make mint-cucumber salsa
2

Add half the lime juice and 1/2 tsp (1 tsp) sugar to a medium bowl. Season with a pinch of salt, then whisk until sugar dissolves. Add mint, cucumbers and a quarter of the green onions. Toss to combine. Set aside.

Dress coleslaw
3

Add lime zest, remaining lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil to another 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.

Grill pork
4

Add pork to the grill. Close lid and grill, flipping once, until cooked through, 4-5 min per side.**

Warm tortillas
5

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.

Finish and serve
6

Thinly slice pork. Divide coleslaw and pork between tortillas. Drizzle with spicy mayo and remaining hoisin sauce. Spoon salsa over top. Sprinkle with peanuts, then roughly tear any remaining mint over top, if desired.

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