Prep 20 mins
Cook 9 mins
A favourite in Stockbridge, Massachusetts
- 1 lb ground lean pork
- 2 tablespoons grated fresh gingerroot
- 1 clove garlic, crushed
- 1 small onion, thinly sliced
- 2 cups coleslaw mix (with carrots)
- 1 teaspoon sesame oil
- 3 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon honey
- 2 teaspoons ground coriander
- 1⁄2 teaspoon crushed red pepper flakes
- 4 large flour tortillas, warmed
- fresh cilantro, chopped,for garnish
- Heat a large nonstick skillet over high heat; add the pork.
- Cook, crumble and stir for 3 to 4 minutes, or until the pork is no longer pink.
- Add the ginger, garlic, onion, and coleslaw mix.
- Stir-fry with the pork for 2 minutes, or until vegetables are wilted.
- In a small bowl, combine all the remaining ingredients, except the tortillas and cilantro; add to skillet.
- Cook, stirring constantly to blend all ingredients well, for 1 minute.
- Spoon equal portions of the mixture onto warm flour tortillas; garnish with cilantro.
- Roll up to encase filling.
I made this as written with the exception that I used regular soy sauce. I thought it was very good. The recipe didn't say to drain the pork after it was browned so I didn't. It was a little runny but nothing a slotted spoon couldn't handle. It made enough for 5 - 10" tortillas. Perhaps next time I will try it with a little Colby or cheddar cheese and maybe sour cream.
This was good and I liked the combination of flavors, but it was a little bit dry. I got boneless pork and food processed it, and it may have been too lean. Next time, I'll add some sesame oil to the pork as it fries. I think it was probably pretty healthy this way, though!