Asian Pork Snack Wraps
Ingredients
A note about gluten: When a gluten-free tamari is used rather than soy sauce, this recipe is gluten free.
¼ cup plus 2 tsp.
sugar, divided
¼ cup
white vinegar
¼ tsp.
salt
- dash
chili oil (or to taste)
½ of a 14 oz. bag
Dole Classic Coleslaw
¼ cup
low-sodium tamari or soy sauce
2 tbsp.
fish sauce
1 tbsp.
chopped fresh garlic
1 ½ tsp.
Kowalski's Garam Masala
1 tsp.
Asian 5-Spice Blend
½ tsp.
freshly ground Kowalski's Black Peppercorns
1 lb.
Kowalski's Naturally Raised Thin-Cut Boneless Pork Chops, cut into thin strips
4
flatbreads
- mayonnaise, to taste
1
English cucumber, thinly sliced
1-2
jalapeños, thinly sliced and seeded (optional)
½ oz.
cilantro
½ oz.
fresh mint
Directions
- In a large mixing bowl, whisk ¼ cup sugar, vinegar, salt and chili oil.
- Add cabbage to the bowl; let stand for 2 hrs.
- Add tamari, fish sauce, garlic, 2 tsp. sugar, garam masala, 5-spice blend and pepper to a zipper-closure plastic bag. Add pork to the bag; marinate for 2 hrs.
- In a medium nonstick skillet, cook marinated pork over medium heat until done (6-8 min.); set aside.
- Spread each flatbread with mayo; top evenly with cabbage, cucumber, jalapeño, herbs and pork.
- Roll up flatbreads; slice each wrap diagonally into 3 pieces.
Find It!
- Find Kowalski's Garam Masala and Asian 5-Spice Blend in the Spice Aisle.
- Find fish sauce and tamari in the Global Foods Aisle.
Recipe courtesy of Carla Elbert of Woodbury, the winner of Kowalski's Spring 2012 "Next Best Recipe" Contest.
