Vietnamese-Inspired Grilled Hoisin Pork 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 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, Mustard, Sesame May contain: 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: Egg, Mustard May contain: Egg, Soy, Tree nuts, Fish, Crustaceans, Mustard, Sulphites, Sesame, Milk, Wheat, Gluten)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat, Gluten May contain: Milk, Sesame, Soy, Tree nuts, Wheat, Egg, Gluten)
28 g
Peanuts, chopped
(Contains: Peanuts May contain: Milk, Mustard, Peanuts, Soy, Sulphites, Tree nuts, Egg, Gluten)
1 tbsp
Moo Shu Spice Blend
(Contains: Wheat, Soy, Sulphites May contain: Tree nuts, Soy, Milk, Sulphites, Sesame, Peanuts, Wheat, Triticale, Mustard)
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.