Vietnamese-Inspired Grilled Double Pork-Hoisin Wraps
with Mint-Cucumber Salsa, Spicy Mayo 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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
680 g
Pork Chops, boneless
4 tbsp
Hoisin Sauce
(Contains: Soy, Mustard, Sesame May contain traces of: Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
56 g
Baby Spinach
1 unit(s)
Mini Cucumber
1 unit(s)
Green Onion
1 unit(s)
Lime
7 g
Mint
2 tbsp
Spicy Mayo
(Contains: Mustard, Egg May contain traces of: Gluten, Milk, Tree nuts, Sulphites, Wheat, Sesame, Crustaceans, Egg, Soy, Mustard, Fish)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat, Gluten May contain traces of: Gluten, Milk, Tree nuts, Wheat, Sesame, Egg, Soy)
28 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Gluten, Milk, Tree nuts, Sulphites, Egg, Soy, Mustard, Peanuts)
1 tbsp
Moo Shu Spice Blend
(Contains: Soy, Sulphites, Wheat May contain traces of: Milk, Tree nuts, Sulphites, Wheat, Sesame, Soy, Mustard, Peanuts, Triticale)
½ unit(s)
Carrot
Not included in your delivery
0.13 tsp
Pepper*
1 tbsp
Oil*
¼ tsp
Salt*
1 tsp
Sugar*
Nutrition Values
Utensils
Cooking Steps
- 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).
- Roughly chop spinach.
- Peel, then coarsely grate half the carrot (whole carrot for 4 ppl).
- 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.
- 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 chopped mint, cucumbers and a quarter of the green onions. Toss to combine. Set aside.
- 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.) You can skip this step if you don't want to warm tortillas.
- 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 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 spinach, carrots and remaining green onions. Toss to combine.
- Thinly slice pork.
- Divide spinach mixture 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.
If you've opted for double pork, prepare and cook it in the same way the recipe instructs you to cook the regular portion of pork. Work in batches, if necessary.
